MARROWSHROOM CHOWDER

by bibjers

Unless you’re a survivalist like Gladio, you should probably buy the mushrooms for this hearty vegetarian dish rather than finding them in the wilderness.

Active cooking time: 30 mins. Total cooking time: 45 mins. Serves 4-6

Ingredients

4 cups mushrooms, sliced (580g) (king oyster and portobello mushrooms pictured)
3 tbsp olive oil (45mL)
2 cups carrots, peeled and diced (250g)
3 stalks celery, diced
1 medium onion, peeled and diced
1 shallot, peeled and minced
1½ tsp salt (4g)
½ tsp black pepper (1.5g)
½ tsp dried red pepper flakes (1.5g)
¼ tsp dried thyme (.5g)
4 cups potatoes, peeled and diced (600g)
7½ cups mushroom broth (1.8L)
½ cup light cream (120mL)
4 fresh chives, minced

Warm 2 tbsp (30mL) olive oil in a large pot. Add carrots, celery, onion, shallot, 1 tsp salt, black pepper, red pepper flakes, and thyme. Cover and cook over medium heat for 10 minutes.
Warm 1 tbsp (15mL) olive oil in a large sauté pan. Add mushrooms and remaining salt, and sauté for 3-5 minutes until mushrooms soften. Set aside.
Add potatoes and mushroom broth to pot. Stir, and simmer for 15 minutes. Stir in light cream.
Remove 2 cups (480mL) of chowder from the pot and blend. Return blended portion to pot.
Add mushrooms to chowder and stir.
Serve topped with fresh chives.

Creator: bibjers (Reddit)

Photographer: mlahstadon (Reddit)

Source: https://www.reddit.com/r/CookingWithIgnis/comments/64en8x/marrowshroom_chowder_community_cookbook_see_

my/

Google Sites

Report abuse