King Oyster Mushroom Chowder
Prep Time
Cooking Mode
2 pkg King Oyster Mushrooms
3 celery stalks
1 medium carrot
1 medium Spanish onion
2 tbsp Compliments Canola Oil
1 tbsp Compliments Unsalted Butter
1 tbsp chopped garlic
¾ tsp each salt and cracked black pepper
3 tbsp all-purpose flour
1 pkg Compliments Organic Vegetable Broth
2 medium red potatoes, 1/2 in. (1 cm) dice
1 tbsp fresh Compliments Thyme, leaves only
½ cup 35% whipping cream
¼ cup chopped fresh parsley leaves
2 pkg King Oyster Mushrooms
3 celery stalks
1 medium carrot
1 medium Spanish onion
2 tbsp Compliments Canola Oil
1 tbsp Compliments Unsalted Butter
1 tbsp chopped garlic
¾ tsp each salt and cracked black pepper
3 tbsp all-purpose flour
1 pkg Compliments Organic Vegetable Broth
2 medium red potatoes, 1/2 in. (1 cm) dice
1 tbsp fresh Compliments Thyme, leaves only
½ cup 35% whipping cream
¼ cup chopped fresh parsley leaves
Directions
1Chop 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.
2Stir 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.
3Stir 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.
Tips
1
This King Oyster Mushroom Chowder goes great with fresh store baked biscuits!
Disclaimer
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Personal Note
Personal Note
