Recipe: Grove Park Inn Sweet Corn Soup with Shiitakes and Shrimp

GROVE PARK INN SWEET CORN SOUP
WITH SHITAKES AND SHRIMP

1/2 pound medium size fresh shrimp, unpeeled
1 leek, minced
1 small sweet onion, chopped
1/4 cup olive oil, divided use
2 cloves garlic, minced
3 cups fresh corn kernels, divided use
3 cups chicken broth
16 small shiitake mushrooms, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Peel shrimp; devein, if desired.

Saute leek and onion in 2 tablespoons hot oil in a Dutch oven 2 minutes; add garlic, and saute 2 minutes.

Add 2 1/4 cups corn kernels and chicken broth; bring to a boil. Reduce heat; simmer 40 minutes. Remove from heat; cool slightly.

Process half of corn mixture in a food processor or blender until smooth; pour into a bowl. Repeat procedure with remaining mixture.

Saute mushrooms in remaining 2 tablespoons hot oil in Dutch oven 5 minutes. Stir in salt and pepper; remove from Dutch oven.

Bring pureed mixture to a boil in Dutch oven over medium-high heat, stirring often. Stir in remaining 3/4 cup corn, mushrooms, and shrimp. Reduce heat; simmer 3 to 4 minutes or just until shrimp turn pink.

Makes 8 cups
From: Grove Park Inn, Asheville, NC
Source: Southern Living magazine, July 1999