Soup Week: Mushroom Cheddar Chowder - Sweet Potato Chronicles

Soup Week: Mushroom Cheddar Chowder

There's this lit­tle restau­rant that my hus­band and I have vis­ited since the time we were mar­ried. It's been through a cou­ple of own­ers but its lat­est incar­na­tion has been our favorite. When we were kid-less we used to spend hours comb­ing the papers dur­ing their Sun­day brunch, then it was a spot I'd sati­ate preg­nancy crav­ings (more stuffed French toast, please!) and now it's one of our reg­u­lar fam­ily haunts. After all, the own­ers raised four of their own chil­dren so they know how to cater to folks with lit­tle ones.

When I was preg­nant Dan would trudge out in the snow to pick me up their mush­room ched­dar chow­der for din­ner. It's one of my all time com­fort food picks and I'm con­vinced it's now the first soup Scarlett's craves in the win­ter because she enjoyed so much of it in utero. I'm sure the own­ers would have given me the recipe but one day, when I had a han­ker­ing for its creamy good­ness, I decided I'd try to repli­cate it. I haven't looked back since. I think I got it spot on, and I can't stop mak­ing it.

Pho­tos by Maya Visnyei

Mush­room Ched­dar Chowder

1/4 cup unsalted but­ter
1 large shal­lot, diced
3 cloves gar­lic, diced
1 car­rot, diced
1 lb mush­rooms, sliced (I like to use a mix of crem­ini and porta­bello)
2 cups veg­etable stock
3 table­spoons spelt flour
1 cup milk
1 tea­spoon salt
pinch of pepper

For Gar­nish:
1/2 cup grated ched­dar cheese for gar­nish
2 table­spoons sour cream or plain Greek yogurt
sprin­kling of crushed walnuts

Method

In a large pot over medium heat, melt half the but­ter. Add shal­lot, gar­lic and car­rot and saute until onions are ten­der and car­rot is ten­der but still crisp. Pour in half the stock and then add the mush­rooms, reduce heat and allow to sim­mer for 15 minutes.

In a small saucepan, melt the rest of the but­ter. Grad­u­ally add flour, whisk­ing con­stantly until smooth. Add milk and bring mix­ture to a boil, then imme­di­ately reduce heat and con­tinue whisk­ing until mix­ture thick­ens a bit, about 2 to 3 min­utes. Add to soup.

Pour in the remain­ing stock and con­tinue to sim­mer roux is com­pletely incor­po­rated. Sea­son with salt and pep­per. Remove pot from heat and, using an immer­sion blender, blend soup until desired con­sis­tency. (I love mine super smooth.)

Ladle into bowls and serve with a help­ing of grated ched­dar, dol­lop of sour cream or Greek yogurt and a sprin­kle of crushed walnuts.

I'm not say­ing that I won't go to our neigh­bor­hood spot any more, but Dan's got to be thank­ful he doesn't have to ven­ture out in the snow anymore.

  

2 Comments

  1. This soup sounds fan­tas­tic! I can cer­tainly see why you were crav­ing it. Love the use of brown mush­room vari­eties, they always pro­vide such a rich, earthy flavour. Thanks for sharing…

    –Shan­non

  2. Jennifer McKay says:

    Fan­tas­tic soup recipe. Really nice ingre­di­ents and the taste is so good. It hit the spot for a soul sooth­ing mush­room soup just right! Thank you.

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