Mushroom Veggie Chowder

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Mushroom Veggie Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Mushroom Veggie Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• (PICTURED BELOW)
• edward reis, phoenix, arizona
• This rich, buttery broth is loaded with mushrooms,
• broccoli and corn. I made it for a dinner at our
• church, and it sure didn’t last long!
• 4 pounds fresh mushrooms, sliced
• 4 large onions, chopped
• 1-1/2 cups butter, cubed
• 1-1/2 cups all-purpose flour
• 3 to 4 tablespoons salt
• 2 to 2-1/2 teaspoons pepper
• 3 quarts milk
• 4 cartons (32 ounces each) chicken broth
• 2 packages (24 ounces each) frozen
• broccoli cuts, thawed
• 3 packages (8 ounces each) frozen corn,
• thawed
• 8 cups (32 ounces) shredded cheddar
• cheese
• 1 In three or four soup kettles, saute the
• mushrooms and onions in butter until
• tender. Combine the flour, salt and pepper;

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

stir into mushroom mixture until blended

Step 2: Technique & Execution

Gradually stir in milk

Step 3: Technique & Execution

Cook and stir until mixture comes to a boil; cook 2 minutes longer until thickened and bubbly. 2 Stir in the broth, broccoli and corn; heat through

Step 4: Technique & Execution

Just before serving, stir in cheese until melted

Step 5: Technique & Execution

Yield: 50 servings (12-1/2 quarts)

Step 6: Technique & Execution

SESAME SPINACH SALAD (PICTURED ABOVE) sue collins, shawnee, kansas Toasted sesame seeds are a nice contrast to the hearty ingredients and thick, creamy dressing in this spinach salad