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Wild Mushroom Chowder with Leeks and Bacon<\/p>\nWild Mushroom Chowder with Leeks and Bacon<\/p>\n
<\/p>\n
6 oz bacon optional sliced into \u00bd inch strips<\/p>\n
\u00bd cup all purpose flour<\/p>\n
Soup<\/p>\n
12 oz fresh wild or cultivated mushrooms *see note<\/p>\n
8 oz Yukon gold potatoes diced \u00bd inch 2 cups<\/p>\n
1 T. \u00a0minced garlic<\/p>\n
4 oz 1 small finely chopped onion<\/p>\n
4 oz 1 rib celery trimmed and diced \u00bd inch<\/p>\n
3 oz 1 small leek<\/p>\n
\u00bd cup dry white wine<\/p>\n
1 tsp. dried thyme<\/p>\n
2 dried bay leaves<\/p>\n
2 T. \u00a0unsalted butter<\/p>\n
5 cups light colored chicken or vegetable stock<\/p>\n
1 cup heavy cream<\/p>\n
2 T. \u00a0crumbled dried mushrooms such as porcini (optional-*see note below)<\/p>\n
Kosher salt and fresh ground black pepper<\/p>\n
For serving<\/p>\n
Fresh chopped herbs especially chives dill, or tarragon<\/p>\n
Wedges of fresh lemon<\/p>\n
oyster crackers optional<\/p>\n
<\/p>\n
Soak dried mushrooms if using in the stock for 20 minutes. Remove the mushrooms and chop fine. Strain the stock, leaving any dirt at the bottom and reserve, adding the chopped mushrooms. In the soup pot, turn the heat to medium high and fry the bacon. Drain off the bacon fat into a small mixing bowl and reserve. Cool the for a few minutes, then stir in the flour, it should make a loose paste. Add the butter, leeks and celery, along with the onion and garlic to the pot and cook for 3 minutes. If using fresh mushrooms, push everything to the side of the pan and add them now, cooking until wilted, stirring occasionally. Add the wine and reduce by half. Add the stock, potatoes, salt and pepper, bacon, soaked mushrooms, thyme and bay leaf, cover, bring to a boil, turn the heat to low and cook for 15 minutes, or until the potatoes are tender. Scrape the flour paste into the soup, whisk briskly, and simmer until thickened and you can see the flour has activated. Keep an eye on the bottom of the pot and make sure it doesn’t stick. Add the cream to the chowder, mix to combine and heat through. Do not boil it.<\/p>\n
Finally, double check the seasoning one last time, adjust as needed until it tastes good to you, and serve, garnished with the herbs and lemon wedges on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"
Wild Mushroom Chowder with Leeks and Bacon 6 oz bacon optional sliced into \u00bd inch strips \u00bd cup all purpose flour Soup 12 oz fresh wild or cultivated mushrooms *see note 8 oz Yukon gold potatoes diced \u00bd inch 2 cups 1 T. \u00a0minced garlic 4 oz 1 small finely chopped onion 4 oz 1 rib celery trimmed and diced \u00bd inch 3 oz 1 small leek \u00bd cup dry white wine 1 tsp. dried thyme 2 dried bay…<\/p>\n