Time 1h10m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.
Time 40m Yield 50 servings (12-1/2 quarts). Number Of Ingredients 11 Steps:
In three or four soup kettles, saute the mushrooms and onions in butter until tender. Combine the flour, salt and pepper; stir into mushroom mixture until well blended. Gradually stir in milk. Cook and stir until mixture comes to a boil; cook 2 minutes longer or until thickened and bubbly. , Stir in the broth, broccoli and corn; heat through. Just before serving, stir in cheese until melted.
Time 45m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Melt butter in saucepan over medium heat. Add mushrooms, onion and garlic. Cook about 5 minutes until mushrooms are tender. Stir in potatoes, carrot and water. Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper. Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.
Time 50m Yield 7 Number Of Ingredients 15 Steps:
In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.
More about “mushroom veggie chowder recipes”
Time 25m Yield 10 serving(s) Number Of Ingredients 12 Steps:
Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes. Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender. Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms. Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes. Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil. Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.
