Mushroom Chowder
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Mushroom chowder is a creamy soup that brings together mixed mushrooms, potatoes, onion and celery in a rich vegetable stock base finished with heavy cream. Fresh thyme and bay leaf add aromatic depth, whilst garlic provides savoury warmth. Ready in just 45 minutes total, with only 15 minutes of preparation needed, this chowder suits anyone craving a comforting, satisfying soup.
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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