Creamy Mushroom Potato Chowder

Use Phillips sautéed fire-roasted sliced button mushrooms



1. In a large saucepan over high heat, cook the bacon until the fat has rendered and the bacon is beginning to carmelize around the edges, 3-4 minutes.

2. Add the onion and cook, stirring frequently, until the vegetables are tender, 4-6 minutes. Add the garlic and cook for 1 minute, stirring.

3. Add the flour and cook, stirring until the flour is very lightly golden, about 2 minutes. Add the white wine and whisk to combine. Add the broth, and potatoes, and bring to boil.

4. Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are very tender, 20-30 minutes. Add the milk and cream and cook for 10 minutes.

5. Season, to taste, with salt and pepper. Add the mushrooms, return the soup to a simmer, and cook 1 to 2 minutes. Serve immediately in shallow bowls, each garnished with a pinch of parsley.