MUSHROOM AND POTATO CHOWDER
My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, 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.
Nutrition Facts : Calories 199 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 578mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMY MUSHROOM STEW
This stew is warm, comforting, and fresh tasting. This stew is good over mashed potatoes, noodles, rice, or toast points. Make sure to serve with a piece of crusty bread to soak up any lingering sauce.
Provided by lutzflcat
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Stir in onions and carrot and cook for about 3 minutes. Add mushrooms, stirring occasionally, and cook for about another 5 minutes. Stir in the peas, garlic, and thyme. Keep cooking until the moisture from the mushrooms starts to evaporate, about 4 minutes.
- Stir in the beef broth, sherry, soy sauce, and tomato paste until well combined. Reduce heat to medium-low, and simmer for about 5 minutes.
- Pour heavy cream over the mushroom mixture, and season with salt and pepper. Stir until well combined and mixture starts to thicken, 2 to 3 minutes. If stew is too thick, add a little beef broth. If too thin, allow to cook down for a while longer until you arrive at your desired consistency.
- Garnish with chopped parsley and serve.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 13.9 g, Cholesterol 42.4 mg, Fat 13.6 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 319.2 mg, Sugar 4.9 g
MUSHROOM CORN CHOWDER
Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.
Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
RICH & CREAMY MUSHROOM "CLAM" CHOWDER
Button mushrooms and oyster mushrooms are the "clams" in this vegan clam chowder recipe. This soup is velvety-thick, hearty, and so full of flavor you'll never miss the seafood.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 17
Steps:
- Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
- Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
- Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
- Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
- Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.
CREAMY FISH CHOWDER
WE were tired of the same old vegetable soup and I had on hand some fish that needed to be cooked, so this was the creation of our favorite fish chowder. Occasionally, I enhance it still further by adding another vegetable, such as corn or peas, to add to color and nutrition.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender., In a bowl, combine the flour, potato flakes and milk until smooth. Stir into the potato mixture. Bring to a boil. Reduce heat; add fish and parsley. Cover and simmer for 5-10 minutes or until fish is opaque.
Nutrition Facts :
CREAMY MUSHROOMS
My friend gave me this recipe. Tender mushrooms in creamy sauce! Serve over warm biscuits, rice or pasta.
Provided by sal
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat. Saute mushrooms until tender. Stir in flour, milk and soy sauce; cook, stirring, until thickened. Season with salt and pepper to taste.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 9.1 g, Cholesterol 36.6 mg, Fat 13.3 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 8.3 g, Sodium 264.5 mg, Sugar 4.3 g
CREAMY MUSHROOM CHOWDER
Since this is a hearty filling soup all you really need is crusty bread or buns to serve along side, if you have any leftover chicken throw it into the soup! The amounts may be doubled if desired, the cream of mushroom soup is only optional, add it in for more thickness is desired.
Provided by Kittencalrecipezazz
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large heavy pot heat butter over medium heat.
- Add in onion, garlic and diced carrots; saute for about 3 minutes.
- Add in flour and cayenne pepper; stir for 1 minute.
- Add in chicken broth or water; bring to a boil stirring constantly and simmer for 2 minutes.
- Add in mushrooms and potatoes; reduce heat to medium-low, cover and simmer for about 40 minutes over low heat or until all veggies are tender.
- Stir in cream, condensed soup (if using) and Parmesan cheese; heat though.
- Season with pepper and salt to taste.
Nutrition Facts : Calories 380.7, Fat 27.1, SaturatedFat 16.3, Cholesterol 77.4, Sodium 824.1, Carbohydrate 23.3, Fiber 3.2, Sugar 4.3, Protein 14
MUSHROOM CHOWDER
Make and share this Mushroom Chowder recipe from Food.com.
Provided by Tebo3759
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan over medium heat.
- Add mushrooms, onion and garlic.
- Cook about 5 minutes until mushrooms are tender.
- Stir in potatoes, carrot and water.
- Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper.
- Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.
CREAM OF MUSHROOM CHOWDER
Comfort Food! This hearty chowder has great flavor and texture. A winner even for non-mushroom lovers - they're hidden amongst all of the other delicious vegetables! My 9 year old mushroom-hater gobbled his up; asked what it was; then said, "Wow, there are mushrooms in here!?!" Psych! :)
Provided by Patti Cake
Categories Chowders
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Brown chopped bacon in a stock pot.
- Chop and add onion, celery, carrots, olive oil, salt and pepper and sauté over medium heat 10 minutes until tender.
- Chop and add mushrooms and garlic and continue cooking for 10 minutes more.
- Chop potatoes and add them with chicken stock. Add spices. Bring to a boil, then lower heat and simmer for 20 minutes until potatoes are fork tender.
- Beat eggs and ¼ cup half and half in a bowl. Add 1 cup broth from soup and stir. Add mixture back into soup and stir. Slowly stir in the rest of the half and half to soup. Add nutmeg and parmesan cheese. Taste and season accordingly. Bring to a simmer for 5 minutes and serve.
- Pour into soup mugs and garnish with sliced green onion.
Nutrition Facts : Calories 627, Fat 36.2, SaturatedFat 14.9, Cholesterol 140.7, Sodium 1204, Carbohydrate 53.1, Fiber 7.2, Sugar 9.5, Protein 25.4
HALIBUT CHOWDER WITH CREAM CHEESE
A huge pot of chowder that kept us full and warm when we lived in Alaska. Now, it's a Christmas tradition.
Provided by KATLIST
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Reserve drippings in the skillet, and drain bacon slices on paper towels.
- Combine milk and cream cheese in a blender and process.
- Combine cream of potato soup, cream of mushroom soup, corn, and cream cheese mixture in a large pot over low heat. Bring to a simmer, about 5 minutes. Add cooked bacon.
- Heat skillet with bacon drippings over medium heat. Add halibut, mushrooms, green onions, and garlic. Cook and stir until tender, 5 to 7 minutes. Transfer contents of skillet to the pot with the soup.
- Season soup with cayenne pepper and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 23.9 g, Cholesterol 76.9 mg, Fat 22.5 g, Fiber 1.8 g, Protein 22 g, SaturatedFat 11.6 g, Sodium 1468.1 mg, Sugar 2.2 g
OYSTER AND MUSHROOM CHOWDER
This creamy chowder is rich, flavorful and deliciously satisfying. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oysters in their own liquor below the bloiling point until edges curl.
- Drain, saving the liquor.
- Melt 1 tablespoon butter, blend in flour; add milk gradually, stirring constantly to the boiling point.
- Add cream, shallots, parsley, salt and pepper.
- Heat mushrooms in the remaining butter until hot, but do not brown.
- Add mushrooms, oysters, and oyster liquor to cream sauce.
- Serve hot.
Nutrition Facts : Calories 275.5, Fat 17, SaturatedFat 9.2, Cholesterol 118.7, Sodium 230.7, Carbohydrate 13.3, Fiber 0.4, Sugar 0.7, Protein 17.6
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