Oyster Mushroom Chowder
- 4 tablespoons butter
- 1/2 pound oyster mushrooms* coarsely chopped
- 1/2 cup minced onions
- 1 cup cubed peeled potatoes
- 2 cups milk scalded
- Salt to taste
- Freshly-ground black pepper to taste
- 1 dash ground mace
- 1 dash Tabasco sauce
- 1 pinch dried thyme
- 2 egg yolks
- 1/4 cup dry sherry
- 1 cup half and half
- Bread cubes browned in butter, drained well
- Minced fresh parsley
* Alternate Mushrooms: Shaggy Parasol Mushroom
Melt 2 tablespoons of the butter in a large saucepan. Add the mushrooms and onions, and cook for 3 minutes or until tender. Remove with a slotted spoon and keep warm.
Add the remaining 2 tablespoons butter to the pan and slowly cook the potato cubes for 10 minutes or until tender. Gradually stir in the milk. Add the salt, pepper, mace, Tabasco, and thyme. Allow this to come to a boil, then remove the pan from the heat.
In a mixing bowl, combine the egg yolks, sherry, and half and half and slowly blend the mixture into the chowder. Add the onions and mushrooms and heat almost, but not quite, to a boil. Taste to correct the flavoring.
Serve at once in soup plates. Float the bread cubes in the soup and sprinkle with parsley.
This recipe yields 4 first course servings.
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