Thursday, December 03, 2009

Mushroom and Potato Chowder

This is not really creamy and is exceptionally mushroomy. I followed the tips the original poster suggested about sauteeing the mushrooms, and I used baby bella mushrooms instead of standard white. This was seriously really mushroomy. We're making some jalapeno poppers now instead. Even I didn't like it. Oh well.

soup

Mushroom and Potato Chowder
CLBB (Canice)

1/2 cup chopped onion
1/2 cup sliced leek
1/4 cup butter
2 tablespoons all-purpose floour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3 cups chicken broth
1 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup diced peeled potatoes
1/2 cup chopped carrots
1 cup half-and-half cream
1/4 cup grated Parmesan cheese

In a large skillet, saute onion and leek in butter until tender. Add flour, salt, pepper, and thyme; stir to make a smooth paste. Gradually add broth; stirring constantly. Bring to a boil; cook and stir for 1 minute.

Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes, or until vegetables are tender. Add half-and-half and Parmesan cheese; heat through.

Makes 4-6 servings.

Notes from the original poster: I like to use a combination of cremini and "wild" mushrooms: pioppini, chanterelle, lobster, etc. Rather than just cook them in the broth, I saute them separately, with garlic and olive oil and a pinch or two of cayenne. Once they've given off all their moisture and begun to dry, I give it a shot of sherry, cook off, and add all to the soup pot. A jot or two or three of hot sauce gives a nice rounded flavor to the soup.

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