Fresh Mushroom Chowder

Creamy, comforting, and brimming with earthy flavor, this Fresh Mushroom Chowder is the ultimate cozy bowl of goodness. Featuring a medley of cremini and white button mushrooms sautéed to perfection, this chowder is enriched with heavy cream and a hint of fresh thyme for a luxurious, velvety texture. Diced russet potatoes add heartiness, while a homemade roux and vegetable broth create a robust, flavorful base. Ready in just an hour, this elegant yet easy soup is perfect for weeknight dinners or as a starter for special occasions. Serve it warm with a sprinkle of fresh parsley and a side of crusty bread for a meal that's as satisfying as it is soothing.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 12 ounces cremini mushrooms, sliced
• 8 ounces white button mushrooms, sliced
• 3 tablespoons all-purpose flour
• 4 cups vegetable broth (or chicken broth)
• 1.5 cups heavy cream
• 1 large russet potato, peeled and diced
• 1 teaspoon fresh thyme leaves
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat a large pot over medium heat. Melt the butter until it begins to foam.

Step 2

Add the diced onion to the pot and sauté for 5-7 minutes until soft and translucent.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the cremini and white button mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.

Step 5

Sprinkle the flour over the mushroom mixture and stir well to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 6

Gradually pour in the vegetable broth while stirring, ensuring there are no lumps. Bring the mixture to a gentle simmer.

Step 7

Stir in the diced potato, thyme leaves, bay leaf, salt, and black pepper. Cover the pot with a lid and simmer for 15-20 minutes, or until the potatoes are tender.

Step 8

Once the potatoes are cooked, reduce the heat to low and stir in the heavy cream. Heat the chowder gently, ensuring it does not boil, for 5-7 minutes.

Step 9

Remove the bay leaf and discard it.

Step 10

Taste the chowder and adjust the seasoning with additional salt and pepper if necessary.

Step 11

Ladle the chowder into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	2439.8 grams (2439.8g)

Amount per serving	% Daily Value*
Calories	2161

Total Fat 170.70g	219%
Saturated Fat 100.10g	501%
Polyunsaturated Fat NaNg
Cholesterol 484mg	161%
Sodium 6302mg	274%
Total Carbohydrate 114.50g	42%
Dietary Fiber 17.10g	61%
Total Sugars 24.30g
Protein 31.00g	62%

Vitamin D 57IU	284%
Calcium 187mg	14%
Iron 7mg	41%
Potassium 4027mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.5%

Protein: 5.9%

Carbs: 21.6%