Creamy Mushroom Chowder

Ingredients

Unsalted butter

3 tablespoons

Onion

1 large, diced

Garlic

3 cloves, minced

Fresh mushrooms

16 ounces, sliced (such as cremini or button mushrooms)

Potatoes

2 medium, diced

Vegetable broth

4 cups

Fresh thyme

1 teaspoon, or 1 tablespoon dried thyme

Bay leaf

1

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Heavy cream

1 cup

Fresh parsley

2 tablespoons, chopped for garnish

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it begins to foam.
2. Add the diced onion and minced garlic, sautéing for about 5 minutes or until the onion becomes translucent and fragrant.
3. Stir in the sliced mushrooms, cooking for approximately 8 minutes until they release their moisture and begin to brown, enhancing their rich flavor.
4. Incorporate the diced potatoes along with the vegetable broth, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
5. Once the potatoes are cooked, remove the bay leaf from the pot. Use an immersion blender to blend the chowder until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
6. Stir in the heavy cream, heating over low heat just until warmed through, about 5 minutes. Adjust seasoning with additional salt and pepper as needed.
7. Serve the chowder hot, garnished with freshly chopped parsley for a pop of color and freshness.