Mushroom Chowder
Cozy up with a bowl of velvety Mushroom Chowder, a hearty and flavorful soup that's perfect for chilly days. This creamy chowder features tender cremini mushrooms, buttery sautéed onions, and chunks of russet potatoes, all swimming in a luscious base of vegetable broth, heavy cream, and fragrant dried thyme. A touch of garlic adds depth to every spoonful, while optional fresh parsley provides a burst of color and freshness for garnish. Ready in just 50 minutes, this comforting recipe is ideal for weeknight dinners or a satisfying starter. Serve with crusty bread or crackers for the ultimate comfort food experience. Perfect for vegetarians, this rich and savory chowder is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 450 grams Cremini mushrooms, sliced
- 2 medium Russet potatoes, peeled and diced
- 3 tablespoons All-purpose flour
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot over medium heat, add the unsalted butter and olive oil. Once melted, sauté the diced yellow onion until softened, about 4-5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the sliced cremini mushrooms, and cook until tender and golden brown, approximately 8-10 minutes. Stir occasionally to ensure even cooking.
Add the diced potatoes and sprinkle the all-purpose flour over the vegetable mixture. Stir well to coat the mushrooms and potatoes evenly with the flour. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a simmer, then reduce the heat to medium-low.
Add the dried thyme, salt, and ground black pepper. Let the chowder simmer for 20 minutes, or until the potatoes are tender and the soup has thickened slightly.
Once the potatoes are cooked through, stir in the heavy cream. Let the chowder heat through for 2-3 minutes, but avoid boiling after adding the cream.
Taste and adjust the seasoning with additional salt and pepper if needed.
Ladle the mushroom chowder into bowls and garnish with chopped fresh parsley, if desired. Serve immediately with crusty bread or crackers.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4737 mg | 206% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 31.1 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 293 mg | 23% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 5509 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.
