Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Mushroom and Spinach Chowder

Submitted by: Mary on 03/09/2006
2465 views
2.67 avg rating
183 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

1 T canola or vegetable oil
1 T butter
1 lb assorted mushrooms, such as crimini, shiitake, and oyster, coarsely chopped
2 Sweet onions, quartered, then thinly sliced
1 T ground cumin
Large dash of ground cloves

2 Medium turnips, peeled and cut into 1/4-inch dice
4 C water
1 package (10 ounces) frozen spinach
3 C Heavy cream
2 t Xanthan gum
1/4 t ground nutmeg
1 T fresh lemon juice

Directions

Melt butter in oil; cook mushrooms over high heat, stirring constantly, until they just begin to release their juices, about 5 minutes. Stir in onion; cook over medium-high heat, stirring frequently, until soft, about 5 minutes.



Sprinkle cumin, and clove over vegetables; cook, stirring, 2 minutes. Add turnips and water. Bring to a boil over high heat; then reduce heat to medium. Cook until turnip is just tender, about 15 minutes. Stir in spinach; cover. Cook, stirring occasionally to break up the spinach, until spinach is separated and tender, about 8 minutes. Add cream and cook, stirring, until heated through. Stir in xantham gum a little at a time until thickened. Stir in nutmeg. Stir in lemon juice, a half-teaspoon at a time, to blend well.

Servings

8

Calories

7.6

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

 
 
Search