Best Sherry Mushroom Chowder Recipes

EASY SHERRY MUSHROOMS

Steps:

• Over medium heat, melt the butter in an iron skillet.
• Add mushrooms and stir so they are coated with the melted butter.
• Sprinkle on the salt and pepper to taste.
• When the mushrooms look only slightly soft, add the sherry and optional marjoram or other herb.
• Stir occasionally until the sherry and liquid given off from the mushrooms has mostly evaporated.
• A little liquid left is OK.
• Serve hot.

SHERRY MUSHROOM CHOWDER

Steps:

• Combine mushrooms, onions, carrots, celery.
• sherry, thyme salt and pepper in a 3 quart saucepan.
• Place on medium heat and cook (do not cover) stir frequently until the vegetables are tender and most of the liquid has evaporated.
• Add 2 1/2 cups milk and all of the evaporated milk.
• Cook stirring until the mixture comes to a simmer.
• In jar with lid combine the remaining 1/2 cup milk with the flour shake until smooth.
• Stir into soup continue cooking and stirring until soup thickens and is bubbling.
• Divide into serving bowls top with parmesan cheese.

CREAM OF MUSHROOM SOUP WITH SHERRY

Steps:

• Heat oil in a Dutch oven over medium high heat.
• Add onion, carrot, and celery; saute 6 minutes or until tender.
• Reduce heat to medium; add mushrooms and garlic.
• Cook 7 minutes or until mushrooms are tender, stirring frequently.
• Add water, sage, salt, pepper, and broth; bring to a simmer.
• Cover and simmer for 25 minutes.
• Remove from heat, cool for 5 minutes.
• Place half of mushroom mixture in a blender or food processor; process until smooth.
• Pour pureed soup into a large bowl.
• Repeat procedure with remaining mushroom mixture.
• (NOTE: You can also use a stick blender and puree the soup in the pot.) Return soup to pan.
• Stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently.
• Sprinkle each serving with minced fresh parsley and/or parmesan cheese.

MUSHROOM CHOWDER

Steps:

• Melt butter in saucepan over medium heat.
• Add mushrooms, onion and garlic.
• Cook about 5 minutes until mushrooms are tender.
• Stir in potatoes, carrot and water.
• Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper.
• Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.

BEST SEAFOOD CHOWDER

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

MUSHROOM AND POTATO CHOWDER

Steps:

• In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

SHERRY SEAFOOD CHOWDER

Steps:

• Heat butter in saucepan; add carrot, celery, bell pepper, parsley, and garlic, saute until onions are tender, about 5 minutes.
• Add sherry to the pan and cook off most off the alcohol, deglazing the bottom of the pan as you go.
• Pour in broth and add potatoes, and bring to a boil; then reduce heat, cover and simmer for about 12-14 minutes, stirring occasionally, until potatoes start to get tender.
• Add tomatoes, bay leaf, paprika, chili powder, celery seed, pepper, thyme and cayenne; cover and simmer another 20 minutes or until mixture begins to thicken.
• Stir in shrimp, scallops and crab, and cook until shrimp curl and turn bright pink and scallops turn opaque, and chowder is heated through, about 3 minutes.
• Stir in 1/4 cup parsley.
• Serve with crusty loaves of Italian or French bread and herb butter, if you desire.

POTATO-MUSHROOM CHOWDER

Steps:

• Saute onion in butter; add flour and seasonings.
• Slowly add water, stirring.
• Bring to a boil, cook 1 minute.
• Add remaining ingredients, reduce heat and simmer for 30 minutes.
• Add cream and cheese; heat through.