1943
Mushroom Chowder
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Mushroom Chowder
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup chopped onions
3 minced shallots
2 minced garlic cloves
4 cups vegetable stock
1¼ pounds assorted mushrooms, cut into ½” pieces
1 cup dry white wine
2 bay leaves
6 sprigs fresh thyme
¾ cups cream
kosher salt and freshly ground black pepper, to taste
2 tablespoons fresh thyme leaves for garnish
In a large stockpot, melt the butter, and mix in the flour until well-blended, creating a roux. Add in onions, shallots and garlic, and mix well. Add half of the vegetable stock, and bring to a low boil. Add the mushrooms, and stir for a minute. Mix in the remaining stock, wine, bay leaves, thyme sprigs, salt and pepper. Bring to a low boil, and continue to simmer for about 5 minutes. Stir in the cream. Remove bay leaves and garnish with thyme before serving.