Teresa's Recipes
Creamy Mushroom Chowder
Indulge in a warm, comforting bowl of Creamy Mushroom Chowder, where earthy mushrooms meet tender potatoes in a luscious, velvety broth. This delightful dish evokes the rustic charm of New England's culinary heritage, featuring a medley of sautéed mushrooms enriched with fragrant thyme and a splash of heavy cream. Perfect for chilly evenings, this chowder is not just a meal; it's a hug in a bowl. Garnished with fresh parsley, it's a delightful combination of simplicity and heartwarming flavor that will keep you coming back for more.
Ingredients
- 3 tablespoons Unsalted butter
- 1 large, diced Onion
- 3 cloves, minced Garlic
- 16 ounces, sliced (such as cremini or button mushrooms) Fresh mushrooms
- 2 medium, diced Potatoes
- 4 cups Vegetable broth
- 1 teaspoon, or 1 tablespoon dried thyme Fresh thyme
- 1 Bay leaf
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 1 cup Heavy cream
- 2 tablespoons, chopped for garnish Fresh parsley
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 25g
- Carbs: 25g
- Protein: 6g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a large pot, melt the unsalted butter over medium heat until it begins to foam.
- Add the diced onion and minced garlic, sautéing for about 5 minutes or until the onion becomes translucent and fragrant.
- Stir in the sliced mushrooms, cooking for approximately 8 minutes until they release their moisture and begin to brown, enhancing their rich flavor.
- 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.
- 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.
- 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.
- Serve the chowder hot, garnished with freshly chopped parsley for a pop of color and freshness.
Tips
- For added depth of flavor, consider using a mix of wild mushrooms.
- If you prefer a thicker chowder, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) after blending to achieve your desired consistency.
- This chowder pairs wonderfully with crusty bread or a fresh garden salad for a complete meal.