This hearty and creamy mushroom chowder is a perfect comfort food for cold winter days. It's super nutritious, and it will keep your immune system strong. It's also great with ingredients such as corn, spinach, broccoli, chicken breasts, etc.
Yield: 3-4 servings
Time: About 30 minutes
2 tbsp butter
2 medium garlic cloves, chopped
6 oz fresh mushrooms, cut into bite-sized pieces
1 small yellow onions (about 1/2 cups) chopped
1 medium potato, cut into bite-sized pieces
1 carrot, cut into 1/4-inch rounds
1/4 kabocha squash (optional), cut into bite-sized pieces
4 tbsp flour
2 cups whole milk
1.5 cup broth or water
2 tbsp parmesan cheese
1 tsp mushroom powder (optional)
Salt and black pepper to taste
1. In a medium pot, melt 2 tbsp butter. Sauté garlic, onions, mushrooms, potato, carrots, over medium heat until onions are slightly softened.
2. Turn off heat, stir the flour into the vegetables to coat them evenly.
3. Add milk and broth or water, parmesan cheese, kabocha squash (optional). Turn the heat back on, stirring occasionally, bring to a simmer.
4. Add mushroom powder (optional), salt and pepper to taste. Stirring occasionally, cover and simmer until all of the vegetables are tender, about 15 minutes.