Dungeness Mushroom Chowder Recipe

Verified Recipe

Time: 60 minutes

Created:

Ingredients:

  1. yukon gold potato
  2. mushrooms
  3. butter
  4. bacon
  5. onion
  6. garlic cloves
  7. all-purpose flour
  8. chicken broth
  9. whipping cream
  10. dry sherry
  11. worcestershire sauce
  12. fresh thyme leave
  13. crabmeat
  14. salt & freshly ground black pepper

Steps:

  1. in a 3- to 4-quart pan , combine potatoes with cold water to cover
  2. bring to a boil over high heat , then cover pan , reduce heat , and simmer until potatoes are tender when pierced , 8 to 10 minutes
  3. drain
  4. meanwhile , rinse mushrooms briefly and drain
  5. trim off and discard any tough stem ends
  6. if using shiitakes , discard whole stems
  7. cut mushrooms into large bite-size pieces
  8. in a heavy 5- to 6-quart pan over medium-high heat , melt butter
  9. add mushrooms and stir often until liquid is evaporated and mushrooms are just beginning to brown , about 10 minutes
  10. pour into a bowl
  11. add bacon to same pan over medium-high heat and stir often until beginning to brown , 4 to 5 minutes
  12. add onion and garlic and stir often until onion is limp , 4 to 5 minutes
  13. sprinkle flour over onion mixture and stir often until just beginning to brown , 2 to 3 minutes
  14. whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens , about 6 to 8 minutes
  15. stir in sherry , worcestershire , and thyme , and simmer , stirring occasionally , for about 5 minutes
  16. gently stir in potatoes , mushrooms , and crabmeat
  17. add salt and pepper to taste and cook until heated through', "cook's", 'to add wild flavor , cover 2 packages mixed dried wild mushrooms with 1 cup boiling water and let soak until soft , about 20 minutes
  18. lift mushrooms out gently , squeeze dry , and cut into bite-size pieces
  19. add with button mushrooms
  20. substitute the mushroom-soaking liquid for one cup of the chicken broth , pouring it in carefully , leaving the sediment behind


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