Email to Cat      

Mushroom Chowder with Tarragon

Source of Recipe


Unknown






List of Ingredients



• 1 lb. mushrooms *
  
• 3 slices bacon, cut into 1/4-inch dice
  
• 1 Tbsp olive oil
  
• 1 cup finely chopped yellow onion
  
• 2 medium cloves garlic, peeled and minced
  
• 2 Tbsp dry sherry
  
• 1-1/2 lbs. Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  
• 3-3/4 cups low-sodium chicken broth
  
• 1 tsp salt
  
• 1/2 tsp ground black pepper
  
• 3 tsp chopped tarragon, divided
  
• 1 cup half-and-half
  
• 2 Tbsp lemon juice
  
• 1/4 cup finely chopped parsley
  






Instructions



1. Trim the stems from the mushrooms. Wipe with a damp paper towel, then slice thinly. Set aside.
   
   
2. In a 6-quart pot, cook the bacon over medium heat until cooked through but not crisp. Remove to a paper towel-lined plate. Pour the olive oil into the pan. Add onion and garlic; saute 5 minutes. Add mushrooms and cook until they soften and give up their liquid. Add sherry and cook 2 minutes.
   
   
3. Stir in bacon, potatoes, broth, salt, pepper, and 2 teaspoons tarragon. Bring to a boil; reduce heat and simmer 25 minutes or until the potatoes are soft. Remove from heat and cool about 10 minutes. In a food processor or blender, puree about 1-1/2 cups of the soup, adding half-and-half until smooth. Pour back into pot.
   
   
4. Add remaining teaspoon of tarragon, the lemon juice, and parsley. Reheat over medium-low heat for about 10 minutes.
   
   Serves 6
   
   






Final Comments


* A variety of mushrooms can be used, such as 1/4 lb. shiitake and 3/4 lb. of the less expensive cremini mushrooms.