Mushroom and Potato Chowder
Originally a Taste of Home recipe, then modified by a CLBB member, and then me
1/2 cup chopped onion
1/2 cup diced leek (used 1/4 cup)
1/2 cup butter (used 3/4 of a stick)
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme
3 cups chicken stock
1 pound fresh mushrooms, sliced
1 cup chopped celery (skipped)
1 cup diced peeled potatoes (used 1-1/4 cup and didn’t peel)
1/2 cup chopped carrots
1 cup half-and-half cream
1/4 cup grated Parmesan cheese (used Pecorino Romano)
In a large skillet, sauté onion and leeks in butter until tender. Add flour, salt, pepper and thyme; stir to make a smooth paste. Gradually add stock; stirring constantly. Bring to a boil; cook and stir for 1 minute.
Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes, or until vegetables are tender. Add cream and Parmesan cheese; heat through.
Makes 4-6 servings.
Cate’s Notes: I also added 1/4 cup grated Colby Jack as a topping - what can I say? I’m on a cheese kick lately.
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