Fresh Mushroom Chowder
Creamy, comforting, and brimming with earthy flavor, this Fresh Mushroom Chowder is the ultimate cozy bowl of goodness. Featuring a medley of cremini and white button mushrooms sautéed to perfection, this chowder is enriched with heavy cream and a hint of fresh thyme for a luxurious, velvety texture. Diced russet potatoes add heartiness, while a homemade roux and vegetable broth create a robust, flavorful base. Ready in just an hour, this elegant yet easy soup is perfect for weeknight dinners or as a starter for special occasions. Serve it warm with a sprinkle of fresh parsley and a side of crusty bread for a meal that's as satisfying as it is soothing.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 12 ounces cremini mushrooms, sliced
- 8 ounces white button mushrooms, sliced
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth (or chicken broth)
- 1.5 cups heavy cream
- 1 large russet potato, peeled and diced
- 1 teaspoon fresh thyme leaves
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot over medium heat. Melt the butter until it begins to foam.
Add the diced onion to the pot and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the cremini and white button mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Sprinkle the flour over the mushroom mixture and stir well to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable broth while stirring, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Stir in the diced potato, thyme leaves, bay leaf, salt, and black pepper. Cover the pot with a lid and simmer for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, reduce the heat to low and stir in the heavy cream. Heat the chowder gently, ensuring it does not boil, for 5-7 minutes.
Remove the bay leaf and discard it.
Taste the chowder and adjust the seasoning with additional salt and pepper if necessary.
Ladle the chowder into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 6302 mg | 274% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 24.3 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 187 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 4027 mg | 86% | |
*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.
