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.
HEARTY QUINOA & CORN CHOWDER
My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. - Kari Napier, Louisville, Kentucky
Provided by Taste of Home
Time 40m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. , Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan. , In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream., Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients.
Nutrition Facts : Calories 264 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 485mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
MYSTIC MUSHROOM AND QUINOA CHOWDER
A tasty soup with mushrooms and quinoa; great as a first course or a wonderful accompaniment to a salad or sandwich for a meal.
Provided by HOGGWILD5
Categories Cream of Mushroom Soup
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Toast quinoa in a dry, heavy skillet over medium heat until fragrant.
- In a large saucepan or stockpot, melt 2 tablespoons butter over medium-high heat. Stir in onions, and cook until caramelized, about 6 to 8 minutes. Stir in quinoa, mushrooms, and molasses; cook until mushrooms release their liquid, adding a little chicken stock if necessary to facilitate cooking. Add remaining chicken stock, and bring to a boil; reduce heat to low, and let simmer for 18 to 20 minutes, or until quinoa is cooked.
- Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Cook shiitake mushrooms in butter until softened; set aside.
- Puree soup in a food processor or blender, and return to saucepan. Stir in cream, and heat (DO NOT BOIL). Season with salt and pepper to taste. Garnish with creme fraiche, shiitake mushrooms, and chives.
Nutrition Facts : Calories 340.2 calories, Carbohydrate 20.9 g, Cholesterol 90.2 mg, Fat 26.8 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 16.1 g, Sodium 937.9 mg, Sugar 6.7 g
MYSTIC MUSHROOM AND QUINOA CHOWDER
A tasty soup with mushrooms and quinoa; great as a first course or a wonderful accompaniment to a salad or sandwich for a meal.
Provided by HOGGWILD5
Categories Cream of Mushroom Soup
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Toast quinoa in a dry, heavy skillet over medium heat until fragrant.
- In a large saucepan or stockpot, melt 2 tablespoons butter over medium-high heat. Stir in onions, and cook until caramelized, about 6 to 8 minutes. Stir in quinoa, mushrooms, and molasses; cook until mushrooms release their liquid, adding a little chicken stock if necessary to facilitate cooking. Add remaining chicken stock, and bring to a boil; reduce heat to low, and let simmer for 18 to 20 minutes, or until quinoa is cooked.
- Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Cook shiitake mushrooms in butter until softened; set aside.
- Puree soup in a food processor or blender, and return to saucepan. Stir in cream, and heat (DO NOT BOIL). Season with salt and pepper to taste. Garnish with creme fraiche, shiitake mushrooms, and chives.
Nutrition Facts : Calories 340.2 calories, Carbohydrate 20.9 g, Cholesterol 90.2 mg, Fat 26.8 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 16.1 g, Sodium 937.9 mg, Sugar 6.7 g
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