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
- Melt butter in a large stockpot or Dutch oven over medium heat.
- Add mushrooms and onion. 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 water or stock & oregano; 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 10-15 additional minutes. Serve & enjoy.
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