Best 2 Creamy Mushroom Chowder Recipes

Creamy mushroom chowder is a classic comfort food that is perfect for a cold winter day. This hearty soup is full of flavor, with tender mushrooms, creamy broth, and a hint of savory herbs. It is a great way to use up leftover vegetables, and it can be easily customized to your liking. With so many different variations on this classic recipe, there is sure to be a creamy mushroom chowder that everyone will enjoy.

Let's cook with our recipes!

RICH & CREAMY MUSHROOM "CLAM" CHOWDER

Rich & Creamy Mushroom

Button mushrooms and oyster mushrooms are the "clams" in this vegan clam chowder recipe. This soup is velvety-thick, hearty, and so full of flavor you'll never miss the seafood.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 17

Ingredients

1/4 cup olive oil
1 medium yellow onion (diced (about 2 cups))
2 medium carrots (peeled and diced (about 1 cup))
2 stalks celery (diced (about 1 cup))
1/2 teaspoon dried thyme or 5-6 fresh thyme stems
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/4 cup all-purpose flour
4 cups low-sodium vegetable broth
2 cups Yukon Gold potatoes (washed and cut into 1/2-inch dice (about 1 pound))
6 ounces white button mushrooms (chopped (about 2 cups))
3 ounces oyster mushrooms (chopped (about 1 cup))
1 cup Silk® Unsweetened Soymilk
2 teaspoons red wine vinegar
Fresh parsley
Oyster crackers
Sliced button mushrooms

Steps:

Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.

CREAMY MUSHROOM CHOWDER

Creamy Mushroom Chowder image

Since this is a hearty filling soup all you really need is crusty bread or buns to serve along side, if you have any leftover chicken throw it into the soup! The amounts may be doubled if desired, the cream of mushroom soup is only optional, add it in for more thickness is desired.

Provided by Kittencalrecipezazz

Categories Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup butter
1 small onion, chopped
1 -2 tablespoon fresh minced garlic
1 small carrot, peeled and finely diced
2 tablespoons flour
1 pinch cayenne pepper (optional or to taste)
3 cups chicken broth or 3 cups water
1 lb fresh mushrooms, sliced
1 -2 potato, peeled and finely diced
1 cup 18% table cream (or use 1/3 cup whipping cream)
1 (10 ounce) can cream of mushroom soup, undiluted (optional)
1/3 cup grated parmesan cheese
1 teaspoon fresh ground black pepper (or to taste)
salt (to taste)

Steps:

In a large heavy pot heat butter over medium heat.
Add in onion, garlic and diced carrots; saute for about 3 minutes.
Add in flour and cayenne pepper; stir for 1 minute.
Add in chicken broth or water; bring to a boil stirring constantly and simmer for 2 minutes.
Add in mushrooms and potatoes; reduce heat to medium-low, cover and simmer for about 40 minutes over low heat or until all veggies are tender.
Stir in cream, condensed soup (if using) and Parmesan cheese; heat though.
Season with pepper and salt to taste.

Nutrition Facts : Calories 380.7, Fat 27.1, SaturatedFat 16.3, Cholesterol 77.4, Sodium 824.1, Carbohydrate 23.3, Fiber 3.2, Sugar 4.3, Protein 14

Tips:

Use fresh mushrooms. Fresh mushrooms will give your chowder the best flavor. If you can't find fresh mushrooms, you can use dried mushrooms, but be sure to soak them in hot water for at least 30 minutes before using.
Sauté the mushrooms in butter. Sautéing the mushrooms in butter will help to develop their flavor and add richness to the chowder.
Use a good quality chicken stock. The chicken stock is the base of the chowder, so it's important to use a good quality stock. Look for a stock that is made with real chicken and has a rich flavor.
Don't overcook the chowder. Chowder is best when it is cooked just until the vegetables are tender. Overcooking the chowder will make it tough and bland.
Serve the chowder with your favorite toppings. Some popular toppings for chowder include crackers, oyster crackers, bacon, and shredded cheese.

Conclusion:

Creamy mushroom chowder is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a creamy mushroom chowder that will be a hit with your family and friends.