Mushroom Chowder
SERVES 8 TO 12
INGREDIENTS: 2 tbsp oil
INSTRUCTIONS: 1. In a heavy-bottomed soup pot, add oil and heat to medium. 2. Add celery, onion,
3 ribs celery, diced
1 m edium-sized onion, diced 1.5 lbs m ushrooms, sliced (button, chanterelle, cremini, oyster or portabello) 4 cloves garlic, minced ½ tsp basil ½ tsp sage ½ tsp thyme 4 litres c hicken or vegetable stock 2-3 m edium-sized Yukon Gold potatoes, diced 1 cup heavy cream 2 tbsp Worcestershire sauce 1 cup wild rice blend, cooked Salt and pepper to taste Honey to taste
mushrooms, and garlic to pot and sauté gently until vegetables are softened (about 8-10 mins). 3. Season vegetables lightly with herbs, salt and pepper. 4. Add stock and bring to a simmer (about 15 mins). 5. Add potatoes and cook thoroughly. 6. Add heavy cream and return to simmer. Season with salt, pepper,
a touch of honey, and Worcestershire sauce.
Foodie Fact Did you know that mushrooms pack a nutritional punch? The potent antioxidant
7. Add rice to warm through. 8. Feel free to add more stock to adjust the consistency and ratio of liquid to vegetables.
properties in mushrooms, containing high amounts of selenium, vitamin D, and vitamin B6, help lower blood pressure, relieve inflammation, and repair the skin.
CONTRIBUTED BY: Beau Veldhuis, Dining Services Manager
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