You Won T Believe How Quick You Can Make This Mushroom Chowder
Creamy, comforting, and ready in just 30 minutes, this Mushroom Chowder is a one-pot wonder you won't believe is so quick to make! Featuring earthy cremini mushrooms sautéed to golden perfection, tender diced potatoes, and a velvety base of vegetable broth and heavy cream, this chowder delivers rich, indulgent flavor without the fuss. A hint of dried thyme and a touch of garlic elevate the dish, while a sprinkle of fresh parsley adds a burst of color and freshness. Perfect for busy weeknights, this savory soup is as satisfying as it is simple—ideal for cozy dinners or an impressive starter. Plus, it’s easy to customize with your favorite herbs or an extra dash of black pepper for a little kick.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 450 grams cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion to the pot and sauté for 3-4 minutes, or until the onion becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced mushrooms to the pot and sauté for 5-6 minutes, allowing them to release their moisture and become slightly golden.
Sprinkle the flour over the mushroom mixture and stir well to coat evenly, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable broth, stirring constantly to avoid lumps.
Add the diced potatoes to the pot and season with dried thyme, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 10 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the heavy cream and let the chowder simmer for an additional 2-3 minutes, ensuring the flavors meld together.
Taste and adjust the seasoning if needed. For a thicker consistency, use an immersion blender to partially blend the chowder, leaving some texture.
Serve hot, garnished with chopped fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4870 mg | 212% | |
| Total Carbohydrate | 172.6 g | 63% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 30.7 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 261 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 5122 mg | 109% | |
*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.
