Mushroom Potato Chowder

Ingredients

  • 3 tablespoons unsalted butter
  • 1 1/4 pounds assorted mushrooms, cut into 1/2-inch pieces
  • 1 small yellow onion, sliced thin
  • 3 cloves garlic, minced
  • 3 tablespoons whole wheat flour
  • 4 cups water (or stock, if desired)
  • 1 tablespoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 pounds small potatoes, 1/2″ cubes

** to make extra creamy – at the end of cooking; remove from heat, stir in 3/4 c half & half  & serve immediately.

Directions

  1. Melt butter in a large stockpot or Dutch oven over medium heat.
  2. Add mushrooms and onion. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
  4. Stir in water or stock & oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer for 10 minutes.
  5. Stir in potatoes; cover and simmer until tender, about 10-15 additional minutes. Serve & enjoy.
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *