Creamy Mushroom Chowder
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄4 cup butter
- 1 small onion, chopped
- 1 -2 tablespoon fresh minced garlic
- 1 small carrot, peeled and finely diced
- 2 tablespoons flour
- 1 pinch cayenne pepper (optional or to taste)
- 3 cups chicken broth or 3 cups water
- 1 lb fresh mushrooms, sliced
- 1 -2 potato, peeled and finely diced
- 1 cup 18% table cream (or use 1/3 cup whipping cream)
- 1 (10 ounce) can cream of mushroom soup, undiluted (optional)
- 1⁄3 cup grated parmesan cheese
- 1 teaspoon fresh ground black pepper (or to taste)
- salt (to taste)
directions
- 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.
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