It’s soup time! Whether you’re like me and looking for a delicious recipe to highlight homemade stock, or just looking for a cozy, belly warming recipe to enjoy this winter, you’ve come to the right place.
This wild mushroom and herb chowder is the ultimate bowl of cool-weather comfort.
4 strips thick cut bacon, cut into small chunks
1 large leek, cleaned well and chopped
3 stalks celery, chopped
3 medium carrots, chopped
2 large cloves garlic, minced
1 teaspoon fresh thyme
1 teaspoon chopped fresh rosemary
1 bay leaf
1/3 cup dry sherry
4 cups chicken, turkey or beef broth
1 lb baby gold potatoes
1 1/2 lbs wild mushrooms (any combination)
1/2 cup half & half or heavy cream
Salt & pepper to taste (will depend on the saltiness of your bacon and broth)
Chives, for garnish
Pair with a bottle of Kendall-Jackson Grand Reserve Pinot Noir.
In a dutch oven or large soup pot, cook the bacon over medium-low heat until the fat has rendered and bacon has browned slightly. Add the leek, celery, carrot and garlic and cook until soft and transparent, stirring occasionally, about 10 minutes.
Add the thyme, rosemary and bay leaf, and stir and cook for about a minute, then add the sherry. Cook for about 5 minutes, scraping any browned bits off of the bottom of the pan.
Add the chicken broth and potatoes. Bring to a boil and cook until the potatoes are fork tender. Add the mushrooms and simmer for another 10 minutes or until tender. Stir in the half & half or cream. Season with salt and pepper, to taste.
Serve hot, garnished with chopped chives with crusty bread for dipping, alongside a glass of Kendall-Jackson Grand Reserve Pinot Noir.