With the leaves changing colour and the weather finally cooling down a bit, I'm starting to crave some heavier fall fare. And what could satisfy my hunger (or yours) on a cool day better than a steamy bowl of mushroom chowder? This recipe for forest mushroom chowder does just the trick. The corn and carrots' sweetness compliment the richness of the cream and the earthy mushrooms perfectly. You can use any combination of 'shrooms you like, but we used shiitake, portabello, and plain old buttons for this one. If you don't have any sherry on hand, red wine vinegar works well, too. Don't forget to top with cracked black pepper, and serve with a nice crusty piece of bread so you can get every single drop from the bottom of your bowl.
2 tbsp. vegetable oil
1 garlic clove, minced
1/2 cup sliced onions
1/2 cup diced carrots
3 cups sliced wild mushrooms (chantarelle, morel, shitake, oyster)
3 cups chicken broth
2 cups whipping cream
1/4 cup diced potatoes
1/4 cup frozen corn
1/2 apple, peeled and diced
2 bay leaves
3 tbsp. sherry
2 tbsp. chopped parsley
salt and freshly ground pepper
In large saucepan, heat oil and
sauté garlic, onions, carrots and mushrooms. Do not brown.
Add broth and cream to vegetable mixture. Bring to a boil and reduce heat to simmer.
Add potatoes, corn, apple, bay leaves, sherry and parsley to soup. Simmer about 1/2 hour. Remove bay leaves and season with salt and pepper.
Serves 6.
