Mushroom Chowder
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A creamy and earthy mushroom chowder loaded with tender vegetables and aromatic herbs, perfect for warming up on chilly evenings. This comforting soup delivers rich umami flavors with a velvety texture.
Ella x
Ingredients
- 500 gmixed mushrooms(chopped)
- 40 gbutter
- 1onion(diced)
- 2celery(diced)
- 3garlic cloves(minced)
- 300 gpotatoes(cubed)
- 800 mlvegetable stock
- 200 mlheavy cream
- 10 gfresh thyme(chopped)
- 1bay leaf
- 5 gsea salt
- 3 gblack pepper
Detail level
Instructions
- 1
Melt the butter in a large pot over medium heat. Add the diced onion and celery, sautéing for 5 minutes until softened and fragrant.
Tip: Cooking the aromatics first builds a flavorful foundation for your chowder.
- 2
Stir in the minced garlic and cook for another minute until the raw garlic smell fades away.
- 3
Add the chopped mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown slightly.
Tip: Let the mushrooms cook undisturbed at first to encourage browning and develop deeper flavors.
- 4
Pour in the vegetable stock and add the cubed potatoes, bay leaf, and fresh thyme. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are tender.
- 5
Remove the pot from heat and carefully stir in the heavy cream. Season with sea salt and black pepper to taste.
Tip: Add cream off the heat to prevent the soup from curdling.
- 6
Return to low heat and warm through gently for 2 minutes without boiling. Remove and discard the bay leaf before serving.
Tip: A gentle warm ensures creamy texture without any risk of separation.
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