Recipe for cooking grove park inn shrimp, corn and mushroom soup

Soups for Salads :: Copy-Cat Soups

Grove Park Inn Shrimp, Corn and Mushroom Soup

Source: The Wichita Eagle - 05/02/01

3 Tbsp. extra-virgin extra virgin olive oil
1 (8 oz.) pkg. sliced fresh white
    mushrooms, coarsely chopped
4 lrg. scallions, trimmed and coarsely
    chopped (include some tender green tops)
1 sm. Vidalia or other sweet onion, coarsely chopped
1 lrg. garlic clove, minced
1/2 tsp. minced fresh rosemary or
    1/4 tsp. dried rosemary, crumbled
2 C. frozen mixed yellow and white whole-
    kernel corn (unthawed)
2 (14 1/2 oz.) cans chicken broth
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 lb. shelled and deveined med.-size
    raw shrimp, halved lengthwise
1/2 C. half-and-half cream

Heat 2 Tbsp. extra virgin olive oil in lrg., heavy kettle over moderate heat 1 min. Add mushrooms and cook, stirring often, until juices are released and these evaporate, about 5 min. Scoop mushrooms to lrg. plate and reserve.

Add remaining 1 Tbsp. oil to kettle; also add scallions, onion, garlic and rosemary. Cook and stir until scallions and onion are golden, about 3 min. Add corn, broth, salt and pepper; adjust heat so mixture bubbles gently, cover, and simmer 25 min.

With slotted spoon, scoop 2 C. soup solids into food processor and puree until smooth. Return to soup, add shrimp, and simmer just until they turn pink, 2 to 3 min.

Mix in cream and reserved mushrooms and bring to a simmer. Taste for salt and pepper, fine-tune, and serve.

Makes approximately 4 to 6 servings.