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MUSHROOM MEDLEY CHOWDER
Mushroom Council
¼ c butter
1 lb mixed fresh Mushrooms, chopped or sliced (mixture could include white, crimini, portabella, shiitake, oyster)
1 c diced peeled potatoes
1 c diced carrots
½ c diced celery
½ c chopped onion
1 can (13-3/4 oz) ready-to-serve chicken broth
2 c half-and-half
1 TB cornstarch
1 tsp salt
¼ tsp ground black pepper
In a medium saucepan melt butter. Add Mushrooms, potatoes, carrots, celery and onion; cook, stirring frequently, until Mushrooms are golden, 6 to 8 minutes. Stir in chicken broth and 1 cup water; bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Meanwhile, in a small bowl combine half-and-half, cornstarch, salt and pepper; stir into saucepan. Cook, stirring constantly, until mixture comes to a boil. Cook and stir to thicken slightly, about 1 minute longer. Serve hot, garnished with chives, if desired.
Yield: 6 Portions