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Mushroom Chowder

Mushroom Chowder

  • Serves 6
  • Prep time 15 minutes
  • Cook time 15 minutes

Nutrition facts

Per serving: Calories 196, Protein 7 g, Fat 13 g, Carbohydrates 14 g, Fibre 2 g, Iron 2 mg, Calcium 60 mg, So-dium 592 mg
This delicious homemade version has a subtle broth that lets the mushrooms really shine!

Ingredients

  • Champignons assortis
    2 containers, three mushroom blend (227 g each)
  • Échalote française
    80 ml (1/3 cup) shallots, chopped
  • Bouillon de poulet
    1.25 l (5 cups) chicken stock
  • Crème à cuisson 15%
    180 ml (3/4 cup) cooking cream (15%)
  • Vin blanc
    180 ml (3/4 cup) white wine

Also needed

  • 60 ml (1/4 cup) butter
  • 15 ml (1 tbsp) garlic
  • 80 ml (1/3 cup) flour

Optional

  • 45 ml (3 tbsp) parsley, chopped

Preparation

1. Melt the butter in a pot over medium heat.

2. Cook the mushrooms for 2 to 3 minutes. Transfer a quarter of the mushrooms onto a plate and set aside.

3. Pour the white wine into the same pot. Bring to a boil and heat until all of the liquid has evaporated.

4. Add the shallots, chicken stock, garlic and flour. Bring to a boil, stirring.

5. Cover and let simmer for 15 minutes over medium-low heat.

6. Add the cream. Season with salt and pepper. Bring to a boil again, and then remove the pot from the heat.

7. Reheat the mushrooms that were set aside in the microwave for a few seconds.

8. Divide the soup into the bowls. Garnish each serving with the remaining mushrooms. Sprinkle with parsley, if desired.

Side dish idea

Garlic Gorgonzola Croutons

Cut 1/4 of a baguette into 12 slices. Mix 150 g gorgonzola cheese with 30 ml (2 tbsp) softened butter, 30 ml (2 tbsp) chopped parsley and 5 ml (1 tsp) minced garlic. Spread the prepared ingredients onto the baguette slices. Brown under the broiler for 1 to 2 minutes.



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