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Russula Cheese Chowder
Created by AndrewM, Monday, 28 December 2009


A tasty and filling fall soup.

  • 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
  1. 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.
  2. Add mushrooms, milk, cream, and nutmeg. Simmer for 10 minutes, stirring frequently.
  3. 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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