Winter Mushroom Chowder

The mushroom chowder at West Town Tavern is always hugely popular and one of our most requested recipes. (How it didn't end up in the cookbook is still a mystery.) At the Tavern, however, we use a flavorful mix of shiitake, oyster and cremini mushrooms. Could I make flavorful chowder with just creminis? I think the result speaks for itself! For more on mushroom chowder and a recipe for Blue Cheese Croutons check out our blog!
Makes 8 servings
Ingredients

1 Tbl canola oil

2 cups finely chopped onion

1 quart coarsely chopped cremini mushrooms, about 12 ounces

1 ½ cups coarsely chopped, peeled carrots, about 2

2 cups small dice, peeled Idaho potatoes

4 cloves garlic, peeled, smashed and minced

½ cup beer, ale or dry sherry

5 cups water

2 large bay leaves

1 ½ tsps kosher salt, divided

1 cup heavy cream

½ tsp freshly ground black pepper

1 Tbl minced fresh thyme leaves

1 Tb grainy mustard

2 Tbl Worcestershire sauce

½ tsp hot sauce (optional)

Method
In a 3 quart saucepan over medium heat add the canola oil and heat until hot. Add the onions and sauté until browned. Add the mushrooms, lower heat to low and cover pan. Steam the mushrooms for 5 minutes until they soften and begin to give up their juices. Uncover pan, raise heat to medium and sauté mushrooms until they are tender, boiling away the liquid. Add the carrots, potatoes and garlic.

Add the beer and bring to a boil, stirring. Add the water, bay leaves and ¼ teaspoon of the salt. Bring soup to a boil, reduce heat to low and simmer until potatoes are tender, about 10 minutes.

Add the remaining 1¼ teaspoons salt, cream, pepper, thyme, mustard, Worcestershire and optional hot sauce. Return soup to the boil, reduce the heat and simmer until slightly thickened, about 15 minutes more. Discard the bay leaves. Using a blender wand puree soup slightly if desired.

Serve immediately or cool quickly in an ice bath and refrigerate, covered, up to 5 days.

Tip: Use a mix of mushrooms if desired. You will need about 12 ounces of raw mushrooms before they are trimmed.

Serve with: take this soup to another level and top it with Blue Cheese Croutons

© Susan Goss and Drew Goss, all rights reserved