Cream Of Cope's Corn Soup With Shrimp And Wild Mushrooms

Name: Cream Of Cope's Corn Soup With Shrimp And Wild Mushrooms
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Global
Ingredients: 4 black peppercorns; 59 milliliters finely chopped chives; 213 grams box Copes toasted dried sweet corn; 177 milliliters About crème fraîche; 3 flat-leaf parsley sprigs; 340 grams mixed fresh wild mushrooms; 237 milliliters heavy cream; 1 liters chicken stock or reduced-sodium chicken broth; 118 milliliters finely chopped onion; 340 grams shrimp in shell, peeled, leaving tail fan attached, and deveined; 1 thyme sprig; 2 Turkish bay leaves or 1 California; 3 Tbsps unsalted butter

Cream Of Cope's Corn Soup With Shrimp And Wild Mushrooms is a gluten free main course. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 16g of protein, 22g of fat, and a total of 292 calories. Autumn will be even more special with this recipe. A mixture of peppercorns, shrimp in shell, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the corn you could follow this main course with the Candy Corn Pecan Pie as a dessert. From preparation to the plate, this recipe takes approximately 75 hours.