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very easy
Prep Time
10 mins
Total Time
45 mins


2 pkg
King Oyster Mushrooms
170 g per pkg
celery stalks
1 medium
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


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.


This King Oyster Mushroom Chowder goes great with fresh store baked biscuits!

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
21 g
Saturated Fat:
9 g
31 g
5 g
7 g
45 mg
6 g
1060 mg
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