Wild Forest Mushroom Chowder (Eatin'n'Drinkin') (Raglan Road)

By ArmySister

Raglan Road, Downtown Disney

Ingredients

• 2 teaspoons olive oil
• 9 T butter, diced (at room temperature)
• 3/4 cup onion, finely chopped
• 1 garlic clove, crushed
• 1 1/4 lb wild mushrooms, chopped (such as chantarelle, oyster and ****ake)
• 2 fl oz white wine
• 4 cups vegetable stock or water
• 5 fl oz (1/4 pint) cream
• salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Heat a heavy-based pan and add the olive oil and about 2 T of the butter. Once the butter is foaming, add the onion, garlic and mushrooms to the pan and cook slowly for 4 to 5 minutes until tender but not colored. Take out and reserve some of the mushroom mixture to garnish the chowder.
Add the wine to the pan and cook until reduced by half, then season to taste with salt and pepper.
Add the vegetable stock or water, stirring to combine and bring to a boil. Reduce the heat and simmer for 15-20 minutes until slightly reduced and all the flavors have had a chance to combine.
Stir the cream into the pan and leave to simmer for another few minutes, then transfer to a food processor and whiz to a puree.
To serve, remove the soup from the heat and whisk in the remaining butter. Season to taste and ladle into warmed serving bowls, then garnish with the reserved mushrooms.