Chopped Mushroom Stems and Scallop Chowder

"Here's what to do with all of those mushroom stems left over when you make a dish that uses only the mushroom caps. Chop the stems medium fine. Not too big but not finely minced either. You can make this with chopped whole mushrooms too."
 
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photo by Kathy228 photo by Kathy228
photo by Kathy228
Ready In:
25mins
Ingredients:
14
Yields:
4 bowls
Serves:
4
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ingredients

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directions

  • In a deep saucepan, gently sauté the garlic in the butter and olive oil until fragrant.
  • Slice the green onions and tops diagonally into 1-inch pieces and add to the pan. Sauté until the onion greens are wilted.
  • Add the mushrooms and fry on medium heat about 8 minutes.
  • Add the tarragon and simmer a minute.
  • Add the water, salt, pepper, chicken soup granules and milk. Simmer on high heat. Never allow soup to boil.
  • Add the O'Brien potatoes and half n half. Bring back to a good simmer and cook until the potatoes are soft, about 8 minutes.
  • Taste to adjust seasonings.
  • Add the sliced scallops and stir gently.
  • HEAT on low about 4 minutes. Or turn off heat and allow the scallops to cook in the hot soup broth.
  • Ladle into bowls and serve with a crusty bread and a green salad.

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Reviews

  1. A very tasty soup. I used chicken broth instead of water/granules and fresh tarragon, since I still had some in the garden. I also added a few dried mushrooms, plus their soaking water (as part of the liquid indicated). Mine turned out more like a soup (not like the photo), and next time I would add more mushrooms, potatoes and scallops, to make it more chowdery. I would also add more dried mushrooms, as I love the earthy quality that dried mushroom add.
     
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Tweaks

  1. A very tasty soup. I used chicken broth instead of water/granules and fresh tarragon, since I still had some in the garden. I also added a few dried mushrooms, plus their soaking water (as part of the liquid indicated). Mine turned out more like a soup (not like the photo), and next time I would add more mushrooms, potatoes and scallops, to make it more chowdery. I would also add more dried mushrooms, as I love the earthy quality that dried mushroom add.
     

RECIPE SUBMITTED BY

<P>Hello. I live in NE Ohio in a suburb about&nbsp;20 miles from Lake Erie, and the Rock and Roll Hall of Fame.</P> <P>Should I neglect to send you a thank-you if you review or photograph one of my recipes - please know that I am honored and truly appreciate your choosing one of my recipes. I hope you enjoyed it. <BR><BR>Thanks so much! <BR>k</P>
 
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