Mushroom Chowder
Serves: 8
Ingredients
- 50g canola oil
- 50g flour, all purose
- 45g butter
- 100g onions, cut into brunoise
- 80g carrots, cut into 5mm dice
- 120g potatoes, cut into 5mm dice
- 250g mushrooms, halved and cut into 3mm slices
- 3 garlic cloves, crushed
- 30g leeks, sliced into chiffonade
- 20g vegetable stock powder
- 1/4 tsp nutmeg
- 1tsp ground coriander
- 1tsp dried thyme
- 2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1L Viva whole milk
- 250ml Pritchitts Cooking 15%
Method
Cook a blond roux from canola oil and flour, then set aside.
Braise onions, carrots and potatoes in butter under lid for 10 minutes.
Add mushrooms and fry on high heat for 2 - 3 minutes.
Add garlic, leeks, vegetable stock powder, nutmeg, coriander, thyme, salt and pepper and fry for 30 seconds.
Add pre-cooked roux and stir until roux has softened.
add milk, Pritchitts Cooking 15% and bring to boil, reduce heat and simmer for 5 minutes.
Serve in a soup bowl.
