Wild Mushroom Chowder
Made with mushrooms, bacon, potatoes, veggies, and herbs, we think this rustic mushroom chowder recipe is the ideal warm-up dish.
Wild Mushroom Chowder
Photo Credit : Jamie SalomonYou can serve this aromatic mushroom soup as a creamy purée, but we love it in its more rustic form, which is why we call it mushroom chowder. However you serve it, it’s the ideal warm-up dish.
Yield:
8 to 10 servingsIngredients
4 ounces pancetta or thick-cut bacon
1 russet potato, peeled and diced
2 celery stalks, diced
1 large onion, diced
1 large carrot, diced
5 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons kosher salt
1 teaspoon fresh-ground black pepper
1 cup dry white wine (e.g., pinot grigio)
1 1/2 pounds mixed wild mushrooms, cleaned and diced
4 cups chicken or beef stock
1 1/2 cups heavy cream
Chopped fresh parsley, for garnish
Instructions
In a large Dutch oven, cook bacon over medium heat until fat is rendered and bacon is barely cooked, 5 to 7 minutes. Add the potato, celery, onion, carrot, garlic, oregano, thyme, salt, and pepper, and cook until vegetables are softened, 5 to 7 minutes. Add white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot. When liquid is reduced by about half, add mushrooms and cook for 10 minutes. Add stock and continue cooking until mushrooms are fully tender, about 3 minutes more. Add cream and stir. Serve hot, garnished with a sprinkle of parsley.
