Mushroom Chowder
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT45M30 Minutes
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Yield:4 Servings
Ingredients
- 4 slices bacon, cut into thin strips
- 3 tablespoons butter
- 1 small leek, thinly sliced (white and light green parts only)
- 1 rib celery, chopped
- 1 small onion, chopped
- 1 tablespoon minced garlic
- Salt and ground black pepper
- 2 cups diced Yukon gold potatoes
- 12 ounces fresh wild or cultivated mushrooms, sliced
- ¼ cup all-purpose flour
- ½ cup dry white wine
- 1 teaspoon dried thyme
- 1 bay leaf
- 5 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 tablespoon mushroom powder, optional
- 2 tablespoons chopped fresh herbs such as parsley, chives, dill, or tarragon
- Lemon wedges for serving
- 4 slices bacon, cut into thin strips
- 38.34g butter
- 1 small leek, thinly sliced (white and light green parts only)
- 1 rib celery, chopped
- 1 small onion, chopped
- 12.78g minced garlic
- Salt and ground black pepper
- 473.18ml diced Yukon gold potatoes
- 340.19g fresh wild or cultivated mushrooms, sliced
- 59.15ml all-purpose flour
- 118.29ml dry white wine
- 4.26g dried thyme
- 1 bay leaf
- 1182.94ml chicken or vegetable stock
- 236.59ml heavy cream
- 12.78g mushroom powder, optional
- 25.56g chopped fresh herbs such as parsley, chives, dill, or tarragon
- Lemon wedges for serving
Enjoy all the gorgeous mushrooms that appear in market during the autumn season with this creamy mushroom chowder. It is comforting and delicious packed with the earthy aromatic flavor of mushrooms. You can use any mushroom in this recipe or a combination. For a vegetarian friendly version omit the bacon and add an extra tablespoon of butter.
Preparation
STEP 1
Fry bacon in a large soup pot over medium heat until crisp. Remove bacon from pot onto a paper towel lined plate and set aside.
STEP 2
Drain most of the bacon fat from pot and add butter.
STEP 3
Add leeks, celery, onion and garlic to the pot. Season with salt and pepper. Cook for 3-5 minutes.
STEP 4
Add potatoes, stir, and cook for another 3-5 minutes.
STEP 5
Add mushrooms to the pan and stir. Season with salt and pepper. Cook for a couple minutes to release juices.
STEP 6
Add flour to the pot and stir so all the flour is fully dispersed, and veggies are coated. Cook for 2-3 minutes stirring regularly.
STEP 7
Add the wine and deglaze, stirring to get all the brown bits off the bottom of the pot.
STEP 8
Add the stock, thyme and bay leaf and bring to a boil. Cover, turn the heat to low, and cook for 15 minutes, or until the potatoes are tender.
STEP 9
Add the cream, mix to combine and heat through.
STEP 10
Return bacon to the pot. Taste and season with mushroom powder, if you choose, and salt and pepper if needed. Finish with fresh herbs and a squeeze of fresh lemon juice.
Options
1 oz of re-hydrated dried mushrooms can be substituted for fresh mushrooms or use a combination.
To make mushroom powder grind dried mushrooms, such as porcini, in a mortar and pestle, spice grinder or food processor.