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Cream of Cope's Corn Soup with Prawns and Wild Mushrooms

Cream of Cope's Corn Soup with Prawns and Wild Mushrooms

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This elegant cream of corn soup with prawns and wild mushrooms is a sophisticated take on a classic comfort food. By using toasted dried sweet corn, the base develops a deep, nutty sweetness that pairs beautifully with the earthy notes of sautéed seasonal mushrooms. The addition of succulent prawns provides a luxurious texture, making this a truly standout starter or a refined light lunch for guests.

While the soup itself is rich and velvety, the fresh chives and a dollop of tangy crème fraîche provide a bright contrast to the savoury depth of the chicken stock. Although this version uses cream for a luscious finish, it can easily be adapted for those looking for a dairy-free alternative by using plant-based creams and fats. Serve it in shallow bowls to showcase the beautifully mounded garnish for a professional, restaurant-style presentation.

Ingredients for Cream of Cope's Corn Soup with Prawns and Wild Mushrooms

110g finely chopped onion
3 כפות חמאה ללא מלח
1 (210g) box Cope's toasted dried sweet corn
240 מ"ל שמנת מתוקה
1450 to 1675ml 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
350g mixed fresh wild mushrooms
3 1/2 tablespoons unsalted butter, divided
350g medium prawns 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

How to make Cream of Cope's Corn Soup with Prawns and Wild Mushrooms

Cook onion in butter in a 5- to 6-quart heavy pot over medium-low heat, stirring, until softened. Add corn, double cream, and 6 cups stock and bring to a boil.

Wrap parsley, thyme, bay leaves, and peppercorns in cheesecloth and tie with string to make a bouquet garni. Add to pot with 1 teaspoon salt and 1/2 teaspoons pepper and simmer, covered, 45 minutes.

Discard bouquet garni, then purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch. Strain soup as puréed through a fine-mesh sieve into a large heavy saucepan, pressing on and then discarding solids.

Return soup to a simmer, stirring occasionally, and keep warm over low heat. Thin with additional stock if necessary.

Trim mushrooms, discarding any dark gills and tough stems, then slice or tear into bite-size pieces.

Heat 2 tablespoons butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook mushrooms, stirring, until tender and golden, about 8 minutes. Season with salt and pepper.

Transfer mushrooms to a bowl and melt remaining 1 1/2 tablespoons butter in skillet. Meanwhile, toss prawns with 1/4 teaspoons each of salt and pepper. Cook prawns in butter, turning occasionally, until barely cooked through, 3 to 4 minutes. Return mushrooms to skillet and cook, stirring, 1 minute. Remove from heat and stir in chives and salt and pepper to taste.

Mound prawns and mushrooms in shallow bowls, then add soup and top each serving with a dollop of crème fraîche.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.