Current Catalog

THE NEW BOOK OF SOUPS Updated and Expanded Second Edition, Over 160 New and Improved Recipes for Soups and Stews of Every Variety by The Culinary Institute of America Lebhar-Friedman Books December 2009 $35.00/hardcover Full-color photography throughout ISBN-13: 978-0867308600 Back to book information Printer-friendly page

Many supermarkets now carry a decent selection of "exotic" mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination. Avoid white mushrooms though; they don't have the flavor and texture needed for this hearty soup.

5 cups assorted mushrooms (about 1 pound)
3/4 cup water
6 tablespoons butter
3/4 cup diced onion
1/4 cup diced celery
1/2 cup diced leek (white and light green parts)
2 teaspoons minced garlic
1/2 cup all-purpose flour
1 quart Chicken Broth (below)
2-1/4 cups diced russet potatoes (peeled)
3/4 cup milk
6 tablespoons dry sherry
2 teaspoons heavy cream
1 teaspoon salt, or as needed
1 teaspoon freshly ground black pepper, or as needed
10 ounces lump backfin crabmeat, picked over for shells

Cut the stems from the mushrooms and slice the mushroom caps. Set the caps aside. Simmer the stems in the water for 30 minutes to make a mushroom broth. Strain the broth and set aside.

Heat 5 tablespoons of the butter in a large soup pot. Add the onion, celery, leek, and garlic. Cook until tender, stirring occasionally, about 4 to 6 minutes.

Add the flour and cook, stirring constantly with a wooden spoon, for 3 to 4 minutes. Gradually whisk in the chicken broth and bring to a simmer. Cook for 15 minutes. Strain through a sieve, pressing hard on the solids to recover as much thickened broth as possible. Return the broth to a simmer and discard the solids.

Add the potatoes to the broth and simmer until tender, about 15 minutes. Remove the pot from the heat and add the milk, 4 tablespoons sherry, and heavy cream. Season to taste with salt and pepper.

Meanwhile, melt the remaining tablespoon of butter in a skillet over medium heat. Add the sliced mushroom caps and sauté until tender, about 7 to 10 minutes. Add the mushroom broth, stirring and scraping the bottom of the pan with a wooden spoon to loosen any particles of mushroom stuck to the pan. Season to taste with salt and pepper.

Stir the mushrooms with their liquid and the crabmeat into the chowder. Check the seasoning once more and make any necessary adjustments. Serve in heated bowls, adding the remaining sherry to the individual bowls, if desired.

Chicken broth is a crucial ingredient in soup making and the flavor of homemade broth is hard to beat. You can double or even quadruple this recipe and freeze the extra so you always have some on hand. To make a double chicken broth, substitute cold chicken stock or broth for the water in this recipe.

4 pounds stewing hen or chicken parts or meaty bones, such as backs and necks
3 quarts cold water
1-1/4 cups diced onion
1/3 cup diced carrot
1/2 cup diced celery
5 to 6 whole black peppercorns
3 to 4 parsley stems
1 bay leaf
1 sprig fresh thyme
1-1/2 teaspoons salt, or as needed

Place the chicken and water in a large pot (below left). The water should cover the chicken by at least two inches; add more if necessary. Bring the water slowly to a boil over medium heat.

As the water comes to a boil, skim away any foam that rises to the surface. Adjust the heat once a boil is reached so that a slow, lazy simmer is established. Cover partially and simmer for 2 hours, skimming as often as necessary.

Add all of the remaining ingredients. Continue to simmer, skimming the surface as necessary, until the broth is fully flavored, about 1 hour.

Remove the chicken pieces from the pot and cool slightly. Dice or shred the meat and use to garnish the broth or save for another use; discard the skin and bones.

Strain the broth through a colander or sieve into a large metal container. Discard the solids.

If you are using the broth right away, skim off any fat on the surface. If you are not using the broth right away, cool it quickly by transferring it to a metal container (if it's not in one already) and placing the container in a sink filled with ice cold water. Stir the broth as it cools, and then transfer it to storage containers. Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Label and date the containers clearly before putting them into the freezer.

Make It Easier
Some stores sell packages of necks and backs that can be used to prepare broth. This broth can also be made with the carcasses of roasted birds. Save the bones after all of the meat has been pulled or carved away (freeze them if you will not be making the broth within a day or two). You will need the carcasses of about 3 birds for each batch of broth.