Creamy Mushroom Potato Chowder
Use Phillips sautéed fire-roasted sliced button mushrooms
Servings10-12 servings
Ingredients
- 1/2lb. Phillips Sautéed Fire Roasted Sliced Button Mushrooms
- 1/2cup bacon diced
- 1large onionfinely chopped
- 2tsp minced garlic
- 4tbsp all-purpose flour
- 1cup dry white wine
- 6cups chicken or vegetable broth
- 2large baking potatoescut into 1/2 inch cubes
- 1cup heavy cream
- 1tbsp parsley leavesfinely chopped for garnish
Instructions
- 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.
- Add the onion and cook, stirring frequently, until the vegetables are tender, 4-6 minutes. Add the garlic and cook for 1 minute, stirring.
- 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.
- 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.
- 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.