Ingredients

1/2 cup finely chopped onion

3 tablespoons unsalted butter

1 (7 1/2-ounce) box Cope's toasted dried sweet corn

1 cup heavy cream

6 to 7 cups chicken stock or reduced-sodium chicken broth

3 flat-leaf parsley sprigs

1 thyme sprig

2 Turkish bay leaves or 1 California

4 black peppercorns

For mushrooms and shrimp

• 3/4 pound mixed fresh wild mushrooms
• 3 1/2 tablespoons unsalted butter, divided
• 3/4 pound medium shrimp in shell, peeled, leaving tail fan attached, and deveined
• 1/4 cup finely chopped chives
• About 3/4 cup crème fraîche

• Equipment: cheesecloth; kitchen string

Description

What Gives This Thick, Voluptuous Soup Its Deep-golden Flavor And Aroma Is Toasted Dried Summer-sweet Cope's Corn. Chef Linton Hopkins...

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