Cream of Mushroom Chowder
Indulge in the velvety richness of Cream of Mushroom Chowder, a hearty soup that combines earthy cremini and white button mushrooms with creamy comfort in every spoonful. This recipe features a luscious blend of butter, olive oil, and fresh aromatics like onion and garlic, enhanced with tender chunks of russet potato and a hint of fresh thyme for an herby finish. Thickened to perfection with a touch of flour and brought to life with chicken stock, whole milk, and heavy cream, this chowder is the perfect balance of savory and smooth. Ready in just 50 minutes, it's an irresistible choice for cozy dinners or chilly evenings. Pair this creamy mushroom chowder with crusty bread for dipping and garnish with fresh parsley for a touch of brightness. Comfort food has never tasted so luxurious!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 16 ounces (thinly sliced) Cremini mushrooms
- 8 ounces (thinly sliced) White button mushrooms
- 1 third cup All-purpose flour
- 4 cups Chicken stock
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 large (peeled and diced) Russet potato
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons (chopped) Fresh parsley
Instructions
In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced cremini and white button mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and are browned.
Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potato, thyme, salt, and pepper to the pot. Simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Reduce the heat to low and stir in the whole milk and heavy cream. Heat gently without bringing to a boil, stirring often to prevent scorching.
Taste and adjust the seasoning with more salt and pepper, if needed.
Garnish with chopped fresh parsley before serving. Serve hot with a side of crusty bread or crackers.
Nutrition Facts
Calories |
2637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.8 g | 224% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 3216 mg | 140% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 48.2 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 896 mg | 69% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5497 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
