We have had a rainy week. They say there is more to come. I am always ready, especially when there’s soup!
This week I made a wild mushroom chowder that was so absolutely amazing. I modified this recipe. The original called for bacon, which I left out. I also left out the nutmeg and honey because those ingredients pair well with the bacon, not so much without it.
I used potatoes, a mix of wild mushrooms, leeks, celery, white wine, heavy cream, vegetable stock, a little water, fresh thyme, two bay leaves, cayenne pepper and salt. To replace the grease from bacon, I used a little bit of shortening and a sprinkle of flour.
Pour yourself some of that wine! I don’t normally drink a lot of wine, but I like this one!
Cook the mushrooms in the shortening until they are browned and release some of their juice. Add a splash of wine.
I added the flour before adding in the vegetables, I thought it would create a more mushroomey flavor as the base thickened up a little. I was right.
After letting the mushrooms cook for about a minute in the base, add the vegetable stock and the vegetables. I added about 2 cups of boiling water and let the whole thing come to a boil.
Once it has come to boil, add thyme, the bay leaves, and the cayenne pepper. Simmer until the potatoes are soft.
Once the potatoes are soft, stir in a little heavy cream, salt, and finish with a quick squeeze of lemon.
This was so VERY good, I highly recommend you give it a try! I didn’t really follow any exact measurements, I usually do everything to taste. It works out better that way. It’s a soup adventure.