Wild Mushroom Chowder with Leeks & Spinach

Mar 16, 2009 by GodsMullet | 0 Comments| Share it:   

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Intro

Buttermilk Infused Wild Mushroom Chowder with Leeks and Spinach

Here I wanted to do just a simple chowder with a bit of the tanginess that buttermilk has to offer. I wanted to also add some smokiness to the dish, which is where the gouda came in. Also the reason that there’s bacon and pancetta included is that the bacon provided a bit more grease for the roux and is more for a background flavor (its cheaper and purees up better as well).

Info

  • Prep: 30 mins. - 1 hr.
  • Cook: 1 - 2 hrs.
  • Serves: 4

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Ingredients

Garnish:

Ingredients:

1 Leek (very finely sliced)
2 cloves Garlic (sliced and roasted)
1 oz Pancetta (diced, crisped)
1 oz Spinach (julienned)
to taste Salt/Pepper
Olive Oil

(Additional ingredients listed below in recipe steps).

Step 1

Wash Leeks. Saute all garnish ingredients in olive oil until thoroughly heated. Season.

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Step 2

The Chowder: Ingredients: 2oz Wild Mushrooms (reconstituted and sliced) 2 cups Criminis (sliced) 1 Leek (whites, sliced) 3-4 cloves Garlic (diced) 6 strips Bacon (diced) 1/3 cup flour 5 oz Spinach (roughly chopped, blanched, and squeezed dry) 1/2 cup Cream 1 cup Buttermilk 3 cups Chicken Stock 4 sprigs Thyme 1 cup Sherry 5 oz Pancetta (diced, crisped) 1 lb Smoked Gouda (shredded) to taste Pepper Truffle Oil

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Step 3

Render off the bacon with the thyme – add the garlic, leeks, and criminis and saute until colored.

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Step 4

Has color:

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Step 5

Dust with flour.

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Step 6

Deglaze with the sherry. Add the stock and reduce.

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Step 7

Add the cream - reduce. Add the buttermilk and bring back up to a simmer.

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Step 8

Add shredded gouda cheese to the pot and Puree.

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Step 9

Strain. Return to heat.

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Step 10

Take your cooked pancetta...

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Step 11

And blanched spinach...

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Step 12

And cleaned wild mushrooms...

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Step 13

And add them to the pot and finish with a splash more of sherry.

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Step 14

Plate and mound the leek garnish in the center, drizzle with a few drops of truffle oil. (I also had a little bulls blood left lying around that I used to add a bit more color).

Now that you have learned how to make wild mushroom chowder with leeks & spinach, please be sure to view these other soup recipes. Also, you will love these American recipes.

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