🥞 American
Mushrooms Chowder
🥞 American
A clear, restorative american soup starring mushrooms — light on the palate, big on aroma. About 30 minutes from fridge to table.
Prep 10 min Cook 20 min Serves 4 Easy
Ingredients
- Butter1 tbsp
- Heavy Cream300 ml
- Saltto taste
- Onion1, diced
- Garlic3 cloves, minced
- Potato4, diced
- Bacon100 g
- Mushrooms400 g
- Fresh Parsleysmall handful
- Stock or Broth1 litre
- Smoked Paprika1/2 tsp
Instructions
- 1
Sweat the onion in the Butter until translucent but not browned, about 5 minutes.
- 2
Add the garlic and smoked paprika and cook for 30 seconds more.
- 3
Pour in the stock, bring to a simmer, and add the mushrooms.
- 4
Simmer gently until the mushrooms is just cooked through and the broth tastes rounded.
- 5
Ladle into warm bowls and top each with fresh parsley and a grind of black pepper.
Chef's tip
Let the dish rest 5 minutes off the heat before serving so the flavours settle.
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