How To Cook Mushroom Chowder

 

Ingredients

• 1 tablespoon oil or butter
• 3 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 8 ounces shiitake or baby bella mushrooms, quartered
• 2 bay leaves
• 1/2 teaspoon  hopped basil leaves
• 1/4 teaspoon ground coriander
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 tablespoon all-purpose flour
• 3 cups broth or Japanese dashi / water
• 1/4-1/2 teaspoon salt, depending on the saltiness of your broth
• 1 1/2 cup cubed potatoes, small cubed
• 1 teaspoon Worchester sauce
• 3/4 cup heavy / whipping cream
• green onion (for garnish)

Instructions

1. Heat the oil or butter over high-medium heat in a large saucepan.
2. Add the garlic, onion and celery and a pinch of salt. Cook it untill the onion starts to turn golden about 6-9 minutes. 
   
   
   
3. Add in the mushrooms and another pinch of salt. Cok it untill the mushrooms start to sear on some edges. 
4. Add in the bay leaves,basil leaves, ground coriander, onion powder, black pepper and the flour. Mix in for a few seconds. 
5. Then add in the broth and mix it so that the flour doesn't get lumpy. 

   
   
6. Add the potatoes, worchestershire sauce and salt. Mix in together. 

   

   

   
   
7. Cook partially covered for 15 minutes  or untill the potatoes are cooked well. 
8. Add in the whipped cream and bring it to a boil. 

   

   
   
9. If the chowder has thickened too much, add in more water and bring it to a boil
10. Taste and adjust salt and flavor.

    
    
11. Turn off heat, remove the bay leaves. Garnish it with black pepper and green onions. 
12. Serve it immediately.