Souper Sunday – Mushroom-Potato Chowder

Now that the weather has turned cold, it’s time to start having Souper Sundays again! Every fall and winter I make a big pot of soup each Sunday to have for lunches throughout the week. As my husband is very good about packing his lunch every day, I like to make sure there is something interesting on hand for him to take. A bowl of soup is a nice compliment to his usual sandwich. If you or someone in your family packs a sack lunch, I recommend purchasing (or asking HR to purchase) a panini grill to keep at the office. Grilled sandwiches are much more exciting than cold ones! My husband also keeps jars of my homemade kraut and pickles in the office fridge for condiments. I found this recipe on a flyer from New Seasons Market.

Mushroom-Potato Chowder topped with crispy bacon


Mushroom-Potato Chowder
Serves 6

4T butter
1 small onion, chopped
2 celery stalks, chopped
1 carrot, peeled and chopped
2 cloves garlic, minced
1/2t thyme
2T flour
4c chicken stock
2 medium potatoes, chopped small
1/2lb. mushrooms, halved and sliced (use 1lb. if you want a very chunky chowder)
1c half-n-half
1/4c grated parmesean
Salt & pepper to taste

In medium saucepan, saute onions, celery, and carrots in butter until softened, about 5-7 minutes. Add garlic and thyme and saute for 1 minute more, until fragrant. Add flour and stir to cook for another minute. Slowly add stock, about a half cup at a time, stirring after each addition to blend in flour and avoid lumps. Add mushrooms and potatoes. Bring to a simmer, cover, reduce heat, and cook for about 15-20 minutes, until potatoes are softened. Stir in half-n-half and cheese and season with salt and pepper to taste.

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3 Responses

  1. Becki Ellison says:

    This recipe looks amazing. Love reading your blog Sarah

  2. Lyn says:

    This will DEF be a hit here!

  3. Meredith says:

    I am going to make this on Saturday. Hope Souper Sunday won’t be offended!

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