Here’s a robustly flavored, satisfying chowder that lets you savor the diverse shapes, soft textures, and deep, woodsy flavors of hearty, protein-rich mushrooms. Rustic yet elegant, this recipe is a foolproof crowd-pleaser.
- 3 Tbsp salted butter
- 1 cup diced onion
- 1 cup chopped celery (2 stalks)
- 1 cup finely sliced leek (1-2 leeks)
- 1 Tbsp minced garlic (2-3 cloves)
- 4 cups mixed mushrooms* (like cremini, shiitake, and oyster) (1 pound)
- 6½ cups water
- 2 tsp salt or to taste
- 2 cups peeled, diced potato (2 potatoes)
- 2 Tbsp sherry
- Fresh-ground black pepper to taste
- 1 tsp dried rubbed sage (or 1 Tbsp minced fresh)
- 1¼ cups half-and-half (cream)
- Melt the butter in a 4-quart pot over medium-high heat. Add the onion, celery, leek, and garlic and sauté for a few minutes until they begin to brown. Add the mushrooms and sauté for a few more minutes.
- Add the remaining ingredients, increase the heat to high, and gently bring to a boil. Reduce the heat to medium, cover, and simmer for 10 minutes or until the potato is tender. Remove from the heat.
- Place 3 cups of the soup in a blender and blend until smooth. Return to the pot and stir through. Ladle into bowls and serve.
*Rinse the mushrooms and discard any tough stems. Tear or chop the mushrooms into bite-size pieces. You can also use other mushroom varieties like button, porcini, and chanterelle.
Presentation: If you have a few leftover mushrooms, sliver and sauté them briefly in butter or oil over medium-high heat. Garnish each bowl with a few slices.