I’m not a picky eater at all. Off the top of my head, the only thing I really don’t like is raw mushrooms, and you encounter those so infrequently I don’t really think it counts. I’m also starting to be much less inclined to eat meat, but that’s another topic for another day.
So, raw mushrooms. Something about the flavor and texture just makes my stomach turn. I seem to recall a contestant (or judge?) on Top Chef recently declaring that if you don’t cook mushrooms long enough, they just aren’t worth eating, and I completely agree. Because while raw mushrooms are the last thing I want gracing my dinner plate, I could eat cooked mushrooms by the pound.
Shortly after making my favorite vegetable soup, I realized a nice adaptation of the recipe would be this simple mushroom chowder. I’m not sure why I’m calling it a chowder and not cream of mushroom soup, but in any case, it’s full of COOKED mushrooms (which I like so much more than raw) and is nice and creamy and comforting, like a perfect Fall soup should be.
2 tsp butter
1/2 large yellow onion, chopped
4 cloves garlic, minced
3 cups sliced assorted mushrooms
1 large or 2 small waxy potatoes, cut into 1 cm cubes
3 cups 2% or whole milk
salt and pepper
chopped fresh parsley
Heat the butter in a soup pot over medium. Add the onion and cook until translucent (3-5 minutes).
Add the garlic and mushrooms, turn the heat to low, and cook, stirring occasionally, for about 15 minutes. This is when you concentrate all the flavor in the mushrooms, so it’s a crucial step!
Add the potato (up to you whether you leave the peel on or not – I like to leave it on), then the milk, and simmer for about 30 minutes, or until the potatoes are soft.
Season to taste with salt and pepper, then garnish with parsley.