Are you struggling to get meals on the table for your family? Don’t sweat it! We’ve got a brand new web series, Dinner S.O.S., featuring our friends Ceri Marsh and Laura Keogh of Sweet Potato Chronicles. We’ll be solving your dinnertime dilemmas with time-saving ingredients, double-duty meals, and one-pot wonders. So breathe a sigh of relief, and come join us in the kitchen!
Our next recipe does double-duty: dinner one night, lunch the next day. This mushroom cheddar chowder is creamy and delicious, and can easily be paired with a salad or sandwich. Watch Laura Keogh demonstrate the recipe in the video below.
Mushroom cheddar chowder
- 1/4 cup unsalted butter
- 1 large shallot, diced
- 3 cloves garlic, diced
- 1 carrot, diced
- 1 lb mushrooms, sliced (I like to use a mix of cremini and portabello)
- 2 cups vegetable stock
- 3 tablespoons spelt flour
- 1 cup milk
- 1 teaspoon salt
- pinch of pepper
- 1/2 cup grated cheddar cheese for garnish
- 2 tablespoons sour cream or plain Greek yogurt
- sprinkling of crushed walnuts
In a large pot over medium heat, melt half the butter. Add shallot, garlic and carrot and saute until onions are tender and carrot is tender but still crisp. Pour in half the stock and then add the mushrooms, reduce heat and allow to simmer for 15 minutes.
In a small saucepan, melt the rest of the butter. Gradually add flour, whisking constantly until smooth. Add milk and bring mixture to a boil, then immediately reduce heat and continue whisking until mixture thickens a bit, about 2 to 3 minutes. Add to soup.
Pour in the remaining stock and continue to simmer roux is completely incorporated. Season with salt and pepper. Remove pot from heat and, using an immersion blender, blend soup until desired consistency. (I love mine super smooth.)
Ladle into bowls and serve with a helping of grated cheddar, dollop of sour cream or Greek yogurt and a sprinkle of crushed walnuts.
Two more double-duty meals from Sweet Potato Chronicles:
Photo by Maya Visnyei
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