Oyster Or Other Mushroom Mushroom Chowder |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A hearty mushroom soup for all seasons - i usually serve this with homemade bread and butter. Other types of mushrooms work as well, but I like it best with oyster mushrooms. I am not sure where I got this recipe - I have had it a while but it is not an original of mine. Ingredients:
• 4 tablespoons butter - salted or un. |
• 1/2 pound oyster (or other) mushrooms, coarsely chopped |
• 1/2 cup minced onions |
• 1 cup cubed peeled potatoes - i like yukons for this |
• 2 cups milk, scalded |
• salt and pepper to taste |
• dash of ground mace (optional) |
• dash of tabasco sauce |
• pinch of dried thyme |
• 2 egg yolks |
• 1/4 cup dry sherry |
• 1 cup half and half |
• bread cubes browned in butter and drained well |
• minced fresh parsley |
Directions:
1. Melt 2 tablespoons of the butter in a large saucepan.
2. Add the mushrooms and onions, and cook for 3 minutes or until tender. Remove with a slotted spoon and keep warm.
3. Add the remaining 2 tablespoons butter to the pan and slowly cook the potato cubes for 10 minutes or until tender.
4. Gradually stir in the milk.
5. Add the salt, pepper, mace, Tabasco, and thyme.
6. Allow this to come to a boil, then remove the pan from the heat.
7. In a mixing bowl, combine the egg yolks, sherry, and half and half and slowly blend this mixture into the chowder.
8. Add the onions and mushrooms and heat almost, but not quite, to a boil. Flavor to taste
9. Serve at once in soup plates.
10. Float the bread cubes in the soup and sprinkle with parsley.
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