Mushroom Chowder

By exdircomp

10 oz lump crabmeat, picked over for shells can be added to this soup.

Ingredients

• 3 cups (1 pound) diced potatoes*
• 8 cups (64 ounces) chicken stock
• 4 tablespoons (1/2 stick, 2 ounces) butter
• 2 cups (8 1/2 ounces) diced onions
• 1 1/2 cups (6 ounces) diced celery
• 1/2 cup diced carrot
• 10 ounce can of creamed corn or can of cream of potato soup (campbell's)
• 1/2 cup diced leek (white and light green parts)
• 2 tsp minced garlic
• 1/2 cup (2 1/8 ounces) King Arthur Unbleached All-Purpose Flour
• 2 pounds (6 to 8 cups) sliced mushrooms**
• 1/2 teaspoon salt
• 1/2 teaspoon ground black or white pepper
• 1 teaspoon thyme
• 1/4 cup white wine, preferably Chardonnay
• 1 cup (8 ounces) cream
• 1 tablespoon freshly snipped dill

Preparation

Step 1

*Any kind of waxy potato (rather than mealy baking potato) will do. We prefer to use thin-skinned potatoes, such as Yukon Gold or Red Bliss, so we don't have to bother peeling them.

**Use a combination of domestic and wild mushrooms for best flavor. Some mushrooms, such portabello, will turn the chowder a dark color unless you remove the gills before slicing.

In a large soup pot, cook the diced potatoes in the chicken stock until tender. Strain the potatoes from the stock, and reserve both potatoes and stock.

Melt the butter in the pot, add the onions,leeks, garlic, carrot and celery, and cook until the onions are translucent and vegetables soft. Add the flour and cook, stirring constantly, until the flour turns golden. Add the reserved chicken stock, a little at a time, whisking until smooth. Stir in the mushrooms, salt, pepper and thyme, and simmer for 45 minutes. Add the potatoes, can of creamed corn or cream of potatoe soup, wine and cream, and bring the chowder back to a simmer. If adding crab add now and simmer until crab is hot.

Ladle into bowls, and sprinkle with the freshly snipped dill.