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Amazing Cream of Mushroom

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.

Yield: 
About 8 cups
Cooking Time:  15 Minutes
Prep Time:  20 Minutes
Ingredients: 
  • 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)
Instructions: 
  1. 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.
  2. 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.
  3. 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.
Notes: 

*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.

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