Russula Cheese Chowder
Description
A tasty and filling fall soup.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
- 1 large onion, chopped
- 2 T. butter
- 2 cups cubed potatoes
- 1 cup water + 1 cup chicken stock
- 1/4c dry white wine
- 1/2 t. dried dill
- 1 lb. Russula xerampelina (Shrimp Russula), chopped
- 2 cups milk
- 1 cup cream
- salt & pepper
- 2 grates fresh nutmeg
- 1 cup grated Swiss or Cheddar cheese
Methods/steps
- Saute onion in butter in large pot over medium heat. Add potatoes, water, stock, wine, salt, pepper, and dill. Simmer covered until potatoes are tender.
- Add mushrooms, milk, cream, and nutmeg. Simmer for 10 minutes, stirring frequently.
- Add cheese and keep on low heat, stirring frequently, until cheese melts.
Additional Tips
This also works very well with Cauliflower Mushroom - Sparassis Crispa.
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