Roasted Wild Mushroom Chowder

I found this recipe on Pinterest and thought it looked like a great soup to make a large portion amount of. I love coming home to a steaming bowl of soup after a day at work, so I love making soup recipes that will leave us with a ton of leftovers.

Adapted from Leafy Greens and Me.

-1-1/2 lbs assorted mushrooms
-1 cup leeks, small diced (about 1 leek)
-1 cup carrots, small diced
-1 cup celery, small diced
-2 tbsp minced garlic 
-1 tbsp minced fresh thyme
-1/2 cup pale dry sherry (divided)
-2 tbsp soy sauce
-1 tsp sriracha
-8 cups vegetable broth (get my recipe here)
-2 cups baby red potatoes, small diced
-1-1/2 cups half and half
-3 tbsp extra virgin olive oil
-Salt and pepper to taste

You can use whatever types of mushrooms you like. I used a variety pack from my local grocery store, removed the stems of all (and saved them in the freezer for my next batch of homemade broth). I then coated the mushrooms in olive oi and roasted them at 425 for about 10-15 minutes until golden brown.
Next heat a soup pot on medium heat, add a little olive oil, leeks and saute for about five minutes until leeks soften.
Add fresh thyme, garlic, carrots and celery and deglaze with 1/4 cup of dry sherry and cook until liquid is absorbed, about 5 minutes.
Next add vegetable broth, soy sauce and sriracha. Bring to a boil, reduce to medium heat and cook for about 10 minutes.  Then add roasted mushrooms and potatoes and cook for another 10-15 minutes until potatoes are tender.
Temper the half and half into the soup (remove some soup and place into a bowl, stir in the desired amount of half and half and add the mixture back into the soup).  Add the remaining dry sherry and heat soup through. Season with salt and pepper to taste.
This got mixed reviews from us. Although I usually love mushrooms, I was not a fan of this soup. Dave, however, really enjoyed it. He ended up eating most of the leftovers and said that his favorite way to eat this was served over plain ramen noodles.


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