Wednesday, November 16, 2011

Tomato-Mushroom Chowder

November weather puts me in the mood for soup - how about you? When it's cold, gray, and drizzly outside, I love to fill the house with the aroma of sautéing vegetables and herbs. The anticipation of sitting down to a steaming bowl of chowder makes me feel all warm inside, and somehow that dreary day doesn't seem so bad anymore. Here's a recipe for a yummy soup I made the other evening. It's one of my go-to recipes ...

Pen & ink with watercolor on paper, 9" x 12"

Sometimes I'm just seized with the urge to sketch while I'm cooking, and that's what happened to me as I was waiting for the mushrooms and onions to sauté. I had a lot of fun drawing this page, trying to fit in all the ingredients, adding a touch of color and a swirl here and there. I love the way it turned out - so cheery and happy! I think I need to do this more often.

This recipe is really quick and easy, and very tasty. Give it a try to chase the November blues away.

Tomato-Mushroom Chowder


Ingredients:
½ pound mushrooms, sliced
1 med. onion, chopped
3 T. butter
1 T. parsley, dried or fresh
1 tsp. dried basil
1/3 c. flour
½ tsp. salt
¼ tsp. pepper
3 c. water
2 chicken bouillon cubes
1 can (20 oz.) diced tomatoes, undrained
1 - 2 c. shredded sharp cheddar cheese

Directions:
In a large saucepan or soup kettle, saute mushrooms and onions in butter until tender.
Add herbs.
Stir in flour, salt and pepper.
Add water and bouillon. Stir and cook for 2 – 3 minutes until thickened.
Add tomatoes and heat through.
Add cheese just before serving; stir until melted. Do not boil. Or sprinkle cheese on top of each serving.

Recipe Notes:
- I like to use baby bella mushrooms, but any variety will do.
- Jules Gluten Free flour is a great substitute for regular wheat flour in this recipe.
- Substitute vegetarian bouillon for the chicken bouillon, if desired.

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