MUSHROOM & CRAB CHOWDER
- prep time:
- 45 minutes
- cook time:
- 20 minutes
- total time:
- 1 hour 10 minutes
- other time:
- soaking 30 minutes
Phyllis Kallman
Good anytime of year, but especially appropriate in winter - lunch or supper.
ingredients
- 1 to 2 cups chicken broth
- 1 oz. dried porcini mushrooms
- 3 slices thick bacon, chopped
- 1 1/2# mushrooms quartered - mixed type o.k.
- 2 tsp minced fresh thyme
- salt & pepper to taste’1/2 cup sherry
- 3 TBS butter
- 1 onion diced - about 2 cups
- 1 large leek, sliced into half moons
- 1 1/2# potatoes, peeled and diced
- 1 1/2 cups half-and-half
- 1/2 pound crab meat
directions
- 1
1] pour hot stock over porcini;steep 30 minutes
- 2
2] drain and conserve stock; add more broth to make 3 1/2 cups
- 3
3] chop rehydrated mushrooms
- 4
4] clean and quarter fresh mushrooms
- 5
5] render bacon until crisp, remove bacon bits from fat and set aside
- 6
6] save 2 TBS bacon fat; saute porcini, mushrooms and thyme about 8 minutes; season with salt and pepper
- 7
7] add sherry and cook 5 minutes more; transfer to a bowl and keep warm
- 8
8] add 2 TBS butter and saute onions and leeks until softened - about 5 minutes
- 9
9] add diced potatoes; reduce heat;simmer 15 to 20 minutes;season with salt and pepper
- 10
10] stir in half-and-half
- 11
11] add back mushroom mixture and bacon and cook till heated through
- 12
12] in a separate pan, heat 1 TBS butter and saute crab
- 13
13] ladle soup into bowls and put an ounce of crab in the center
notes
If this is to be frozen, do so before adding crab, BUT crab may be frozen separately in a block. WINE PAIRING: Chardonnay
Source: Phyllis Kallman
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