- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 2 pkg
- King Oyster Mushrooms
- 170 g per pkg
- 3
- celery stalks
- 1 medium
- carrot
- 1 medium
- Spanish onion
- 2 tbsp
- Compliments Canola Oil
- 30 mL
- 1 tbsp
- Compliments Unsalted Butter
- 15 mL
- 1 tbsp
- chopped garlic
- 15 mL
- 3/4 tsp
- each salt and cracked black pepper
- 4 mL
- 3 tbsp
- all-purpose flour
- 45 mL
- 1 pkg
- Compliments Organic Vegetable Broth
- 900 mL
- 2 medium
- red potatoes, 1/2 in. (1 cm) dice
- 1 tbsp
- fresh Compliments Thyme, leaves only
- 15 mL
- 1/2 cup
- 35% whipping cream
- 125 mL
- 1/4 cup
- chopped fresh parsley leaves
- 60 mL
Directions
Step 1
Chop the mushrooms, celery, carrot and onion into ½ in. (1 cm) dice. Heat the oil and butter in a large heavy-bottomed pot over medium heat. Stir in the mushrooms, celery, carrot, onion and the garlic. Cook, stirring occasionally, until vegetables are slightly softened, about 5 min.
Step 2
Stir in the salt, pepper and flour; cook 1 min. until no dry flour is left. Slowly mix in the broth, scraping any browned bits from the bottom of the pot. Add the potatoes and thyme. Bring to a gentle simmer, cooking until the soup has thickened and potatoes are tender, about 15 min.
Step 3
Stir the cream into the hot chowder, plus additional water or broth to thin, if desired. Adjust seasonings, if needed. Garnish with chopped parsley to serve.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 330
- Fat:
- 21 g
- Saturated Fat:
- 9 g
- Carbs:
- 31 g
- Fibre:
- 5 g
- Sugar:
- 7 g
- Cholesterol:
- 45 mg
- Protein:
- 6 g
- Sodium:
- 1060 mg
