Guest guest Posted December 9, 2001 Report Share Posted December 9, 2001 * Exported from MasterCook * Creamy Mushroom Chowder Recipe By : Healthful Cooking with Mary Carroll, Star Tribune 11/01 Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup apple cider 2 cups thinly sliced onions 3 cups sliced wild mushrooms such as shiitake or chanterelle 3 cups sliced domestic white mushrooms 2 tablespoons minced fresh garlic 1/2 teaspoon dried basil 2 cups peeled and cubed red potatoes 4 cups defatted broth 2 tablespoons minced fresh parsley 1/4 teaspoon cayenne pepper Salt and freshly ground black pepper Serves 6 to 8. Mushrooms make a thick and satisfying chowder. In large Dutch oven, bring cider to boil over medium-high heat. Add onions, stir well and cook 10 minutes, stirring frequently to avoid browning. Add mushrooms, garlic and basil and continue cooking over medium-high heat until mushrooms begin to exude moisture, 5 to 6 minutes. Add potatoes and broth and bring to boil. Reduce heat and cook, covered, 20 to 25 minutes until potatoes are very soft. Transfer 1 cup of the soup to blender and puree until smooth. Return puree to Dutch oven. Add parsley, cayenne and salt and pepper to taste. Nutrition information per serving: Calories 82, Carbohydrates 19 g, Protein 2 g, Fat 0 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 500 mg, Calcium 24 mg, Dietary fiber 2 g. Diabetic exchanges per serving: 1 bread/ starch exch., - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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