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Chowder: Mushroom Chowder

Source of Recipe

King Arthur Flour


List of Ingredients

3 cups (1 pound) diced potatoes*
8 cups (64 ounces) chicken stock
4 tablespoons (1/2 stick, 2 ounces) butter
2 cups (8 1/2 ounces) diced onions
1 1/2 cups (6 ounces) diced celery
1/2 cup (2 1/8 ounces) King Arthur Unbleached All-Purpose Flour
2 pounds (6 to 8 cups) sliced mushrooms**
1/2 teaspoon salt
1/2 teaspoon ground black or white pepper
1 teaspoon thyme
1 cup (8 ounces) half-and-half or cream
1 tablespoon freshly snipped dill



Recipe

*Any kind of waxy potato (rather than mealy baking potato) will do. We prefer to use thin-skinned potatoes, such as Yukon Gold or Red Bliss, so we don't have to bother peeling them.

**Use a combination of domestic and wild mushrooms for best flavor. Some mushrooms, such portabello, will turn the chowder a dark color unless you remove the gills before slicing.
In a large soup pot, cook the diced potatoes in the chicken stock until tender. Strain the potatoes from the stock, and reserve both potatoes and stock.

Melt the butter in the pot, add the onions and celery, and cook until the onions are translucent. Add the flour and cook, stirring constantly, until the flour turns golden. Add the reserved chicken stock, a little at a time, whisking until smooth. Stir in the mushrooms, salt, pepper and thyme, and simmer for 45 minutes. Add the potatoes and half-and-half or cream, and bring the chowder back to a simmer. Ladle into bowls, and sprinkle with the freshly snipped dill.

YIELD: 7 to 8 Servings


Nutrition information per serving (1 1/3 cups soup, 417g): 220 cal, 13g fat, 5g protein, 22g complex carbohydrates, 3g dietary fiber, 31mg cholesterol, 1108mg sodium, 141RE vitamin A, 10mg vitamin C, 2mg iron, 50mg calcium, 160mg phosphorus.

This recipe reprinted from The Baking Sheet (r) (Vol. XI, No2, Winter 2000 issue). The Baking Sheet is a newsletter published six times a year by The Baker's Catalogue(r), P.O. Box 876, Norwich, Vermont 05055. (The Baking Sheet and The Baker's Catalogue are both registered trademarks of The Baker's Catalogue, Inc.)