{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Wild Mushroom Chowder

This soup benefits from the flavours and textures of wild mushrooms.
If you canít get some at least try and use the more flavoursome flat mushroom
110g (4 oz.) Streaky Rashers
2 oz. Butter
2 Med Onions
2 oz. Flour
350g (12 oz.) Mushrooms
Juice Ĺ Lemon
3 Med potatoes
450ml( ĺ pt.) Stock.
450ml( ĺ pt.) Milk
Chop the rashers finely and fry in the butter in a large pot until crisp.
Remove with a slotted spoon and leave the fat in the pot.
Reduce the heat, chop the onions and add them to the pot.
Cook these slowly until soft.
Chop the mushrooms roughly.
(If you are using different varities itís a good idea to cook the firmer ones first)
Fry the mushrooms with the onions for a few minutes.
Add the lemon juice and then the flour to the pan and stir in well.
Peel and chop the potatoes and cut into small dice.
Add these and the stock to the pan.
Strir in the stock until the flour has dissolved.
Let this come to a simmer and then add the milk.
Simmer together for about 20 mts until the potatoes are cooked.
Taste and then season if necessary.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef