Chopped Mushroom Stems and Scallop Chowder |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Here's what to do with all of those mushroom stems left over when you make a dish that uses only the mushroom caps. Chop the stems medium fine. Not too big but not finely minced either. You can make this with chopped whole mushrooms too. Ingredients:
3 garlic cloves, finely chopped |
1 tablespoon butter |
1 tablespoon olive oil |
3 green onions, plus four-inches of their green tops |
1 1/2 cups chopped mushroom stems |
1/2 teaspoon dried tarragon |
2 cups water |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 tablespoons chicken soup, granules |
1 1/2 cups milk |
2 cups o'brien potatoes (frozen foods section) |
1 cup half-and-half |
6 -7 large scallops, quartered |
Directions:
1. In a deep saucepan, gently sauté the garlic in the butter and olive oil until fragrant.
2. Slice the green onions and tops diagonally into 1-inch pieces and add to the pan. Sauté until the onion greens are wilted.
3. Add the mushrooms and fry on medium heat about 8 minutes.
4. Add the tarragon and simmer a minute.
5. Add the water, salt, pepper, chicken soup granules and milk. Simmer on high heat. Never allow soup to boil.
6. Add the O'Brien potatoes and half n half. Bring back to a good simmer and cook until the potatoes are soft, about 8 minutes.
7. Taste to adjust seasonings.
8. Add the sliced scallops and stir gently.
9. HEAT on low about 4 minutes. Or turn off heat and allow the scallops to cook in the hot soup broth.
10. Ladle into bowls and serve with a crusty bread and a green salad.
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