Sherry Mushroom Chowder
Indulge in the velvety richness of Sherry Mushroom Chowder, a hearty and flavorful soup that combines the earthiness of tender mushrooms with the aromatic depth of dry sherry. This creamy chowder starts with a classic mirepoix base of onions, carrots, and celery, layered with golden-brown mushrooms and finished with a touch of heavy cream for a luscious texture. Diced potatoes and fresh herbs like thyme and parsley elevate this comforting dish, while a splash of sherry adds a gourmet twist. Perfect for cozy evenings, this one-pot recipe is easy to prepare and pairs beautifully with crusty bread. Whether you're looking for a vegetarian-friendly option using vegetable broth or a rich variation with chicken stock, this chowder is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 16 ounces mixed mushrooms (such as cremini, shiitake, or button), sliced
- 3 tablespoons all-purpose flour
- 0.25 cup dry sherry
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced into small cubes
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the butter and olive oil, letting the butter melt completely.
Add the diced onion, carrot, and celery to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the pot and cook for 7–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the vegetables and mushrooms, stirring until the mixture is evenly coated and no dry flour remains. Cook for 1–2 minutes.
Slowly pour in the dry sherry, stirring constantly, to deglaze the pot and incorporate the flavors.
Add the chicken or vegetable broth, heavy cream, diced potatoes, thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the chowder to a gentle simmer over medium heat, then reduce to low. Cover partially and cook for 20–25 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf from the pot and adjust seasonings with additional salt and pepper if needed.
Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 6087 mg | 265% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 24.9 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 231 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3732 mg | 79% | |
*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.
