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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INGREDIENTS
Nutrition- 3
- 1tablespoon butter
- 1tablespoon olive oil
- 3
- 1 1⁄2cups chopped mushroom stems
- 1⁄2teaspoon dried tarragon
- 2cups water
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
- 1 1⁄2tablespoons chicken soup, granules
- 1 1⁄2cups milk
- 2
- 1cup half-and-half
- 6 -7
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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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