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Mushroom Potato Chowder
So hearty and so creamy! This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. SO GOOD!
Guys.
Say hello to the only soup recipe you will need this fall + winter.
I mean, I’m still going to share like 20,000 more soup recipes from now until then because I LOVE SOUP 365 days out of the year. But still. This mushroom chowder is where it’s at.
It’s so smooth, so velvety, and just so darn good. The thyme, the potatoes, all the fun mushrooms. It’s just perfect.
Now, I used some different types of mushrooms like maitake, oyster and king trumpet, but you can use any kind your heart desires.
IT IS ALL GOOD. Promise.
Mushroom Potato Chowder
So hearty and so creamy! This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. SO GOOD!
Ingredients
- 3 tablespoons unsalted butter
- 1 ¼ pounds assorted mushrooms, cut into 1/2-inch pieces
- 3 shallots, minced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- ½ cup dry white wine
- 4 cups chicken stock
- 6 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds small gold potatoes, quartered
- ¾ cup half and half
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat.
- Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock, thyme and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer for 10 minutes.
- Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in half and half and parsley.
- Serve immediately.
Notes
*Additional chicken stock can be used for white wine as a non-alcoholic substitute.
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