Mushroom Chowder

As part of our recent 'A Fungi Affair', Head Chef at Claypots Evening Star, Basanta Oli created this beautiful roux based autumnal chowder! This savoury, rich soup heroes the humble mushroom and is the perfect winter warmer that will certainly keep the chill at bay during the cooler months. 

Ingredients

• 2 cups of chopped brown onion
• 2 stalks of thyme, leaves removed and roughly chopped
• 1 teaspoon of crushed garlic
• 50 grams unsalted butter
• 2 tablespoons all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon cracked pepper
• 1/2 teaspoon nutmeg powder
• 4 bay leaves
• 1/2 cup of white wine
• 500 grams of sliced mushrooms (you can use all of one kind or a medley of your favourites)
• 2 potatoes, par-boiled and diced
• 100 mls thickened cream
• 1 litre vegetable stock
• Truffle oil to garnish (optional)

Method

In a large pot sautee onion on a low heat for 5 or so minutes until softened. Add garlic and thyme and cook for a further 2 minutes. Add butter, allowing to melt. Sprinkle in flour and allow to cook off for a couple of minutes to create a paste with a sand like consistency. Add salt, pepper, nutmeg powder and bay leaves. Turn up the heat and gently add in wine, stirring constantly. Add mushrooms and potatoes. Allow the vegetables to become tender and then add in the vegetable stock. Bring to a boil then reduce heat and simmer for 25 minutes. To finish, add cream stirring through until heated through. 

Plate into bowls and season with salt and pepper to taste. And a drizzle of truffle oil if desired. Serve alongside grilled bread. 

Serves 4-6