Lobster and Brown Mushroom Manhattan Chowder

Print Article

  • 1

    Rexford

  • 1

    Rexford

Lobster and brown mushroom Manhattan chowder

Ingredients:

2 cup sliced lobster mushrooms, about 2 oz

1½ cups brown mushrooms — halved if large, whole if small

2 quarts chicken or vegetable broth, you could use water in a pinch

4 oz bacon, diced. (lightly freeze bacon to make it easier to cut)

2 cups peeled russet potato, diced 1/2 inch

1 cup tomato sauce (you could use canned, or just puree some fresh)

1 cup fresh sweet corn

½ cup celery, diced ¼ inch

1 cup onion, diced ¼ inch

2 large red sweet peppers, seeds removed and diced ½ inch

4 small cloves of garlic, thinly sliced

½ cup white wine

Pinch of crushed red pepper flakes (like the kind you put on pizza), or a couple dashes of your favorite hot sauce, like sriracha or Tabasco

salt

1 Tbsp chopped fresh cilantro or oregano

Clean the mushrooms, if they are dirty enough to warrant washing in water, allow them to air dry on some towels for 30 minutes or so. In a saucepot with high sides, or a pasta pot, slowly render the bacon until it is crisp and has released its fat. Remove half of the bacon fat, leaving the rest in the pan to cook the mushrooms. Increase the heat to high and add the mushrooms, stirring occasionally, until they have released their juice and have taken on some color, about five minutes. If your mushrooms were wet, this will take longer.

Season the mushrooms with 1/2 tsp of salt, then add the garlic and red pepper flakes and cook for two minutes. Next add the celery, onion, and peppers and cook until they have softened, about five minutes. Add the wine and cook until it has evaporated. Next add the potatoes, corn, chicken or vegetable stock and the tomato sauce, bring the mixture to a boil, then reduce the heat and simmer for about 45 minutes, until the potatoes are tender.

Season the soup with salt to taste, it should also be a tiny bit spicy, so add another dash of hot sauce if it needs it. If you made the soup with water, check the seasoning a second time. Finally add the fresh cilantro and serve. Garnishing this with a bit of fruity olive oil or virgin sunflower oil would be great too. Serve with crusty bread and a green salad.

— Barbara Rexford

Print Article

Read More Lifestyle

Community Calendar

October 11, 2018 at 6:00 am | Bonners Ferry Herald Coming Events: Shriner Memorial: Fund at Mountain West Bank in memory of Ted Moline. This account will be open for three months. All donated funds in his name will go to the Spokane Shrine Hospital....

Comments

Read More

Lobster and Brown Mushroom Manhattan Chowder

October 11, 2018 at 6:00 am | Bonners Ferry Herald Lobster and brown mushroom Manhattan chowder Ingredients: 2 cup sliced lobster mushrooms, about 2 oz 1½ cups brown mushrooms — halved if large, whole if small 2 quarts chicken or vegetable br...

Comments

Read More

Seen ‘n Heard

October 11, 2018 at 6:00 am | Bonners Ferry Herald • Edgar’s new neighbor is officially Squeaky Pete! Thank you JoAnne Nelson, for the name suggestion. • Anita W. explaining mismatched boots happen when you get dressed in the dark. •...

Comments

Read More

This Week in Bonners Ferry History

October 11, 2018 at 6:00 am | Bonners Ferry Herald 100 Years Ago County Food Administrator, C.W. King, returned from Boise with new regulations about wheat. Since Boundary Co. did not raise a large quantity of wheat and by reason of the lack of othe...

Comments

Read More

Contact Us

(208) 267-5521
Po Box 539
Bonners Ferry, Id 83805

©2018 Bonners Ferry Herald Terms of Use Privacy Policy
X
X