Mushroom Chowder

submitted by Cathy Schlecht

This comes from “Singingirl Cooks!”, a cook book put together by Cathy's dear friend, Beth Sollars. Also, here is a link to Beth's Blog where one can find more of her recipes and also order her cookbook.

http://singingirlcooks.blogspot.com/2010/09/mushroom-chowder.html?spref=fb
 

10

Ingredients:

1 lb. fresh mushrooms, sliced
1 cup diced potatoes (2 large)
1 cup finely chopped celery (2 large stalks)
1 cup diced carrots (2 or 3)
1 clove of garlic, chopped fine
1 tsp. dried thyme
Freshly ground pepper
4 Tbs. melted butter
1 big handful of fresh parsley, chopped
1 pkg. of dry onion soup mix (such as Lipton)
1/4 cup cooking sherry
1/4 cup of flour stirred into 1/2 cup of water
2 cans of chicken broth (or you can use stock)
1/2 cup milk
1/2 cup half & half
1/4 cup grated Parmesan cheese
 

Directions:

In a large soup pot, saute the mushrooms, potatoes, celery, carrots, garlic, thyme and pepper in butter until soft over medium heat, ten minutes or so. Add the onion soup mix and parsley, stir to combine, then pour in the chicken broth and sherry. Stir, then cover and simmer on low for another 15 to 20 minutes. Meanwhile, stir the flour into the water until smooth and add to the pot. Add the milk and half & half to the soup over very low heat, along with the Parmesan cheese and continue heating on low, do not boil, until nicely warmed and looking absolutely gorgeous. Serve immediately. Reheat any leftovers over low heat.
 

I don't add salt to this recipe because there is quite a bit in the dry onion soup mix. Add extra to taste after you've put the whole thing together.
 

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