Sherry Mushroom Chowder
Chowder is a type of soup that originated in fishing villages along the coast of France and England.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Sherry Mushroom Chowder
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
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Add sliced button mushrooms and shiitake mushrooms to the pot. Cook until mushrooms release their moisture and start to brown.
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Pour in vegetable broth and sherry wine. Add diced potato and bring to a boil. Reduce heat and simmer for 15 minutes, or until potatoes are tender.
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In a small bowl, whisk cornstarch with a little water to make a slurry. Slowly pour the slurry into the chowder, stirring constantly to thicken the soup.
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Stir in heavy cream and season with salt and black pepper. Simmer for an additional 5 minutes.
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Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 28g10%
- Sugars 6g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
