soupnancy

Mushroom and corn chowder with spinach

4 L (12 portions)

Ingredients:

1 small onion, diced

1/2 leek, chopped fine

1 stalk celery, minced

500g mushrooms, diced

2 cloves garlic, minced

pinch chili flakes, thym, caraway seeds

1 c corn kernels

2 diced potatoes

10g dried boletus or porcini, rehydrated

100ml white wine

2L chicken stock

250ml heavy cream

2c spinach, chopped

2Tbsp chopped dill and/or parsley

s.q. milk

s.q. olive oil

s.q. salt, pepper

s.q. lemon juice

Rehydrate dried mushrooms in hot water for at least 20 minutes, while you prepare other vegetables. Chop mushrooms, decant soaking liquid and reserve.

In a soup pot, sauté fresh mushrooms in olive oil. When colored, add onion, celery and leek. Sweat over low heat for a few minutes. Add garlic and spice.

Deglaze with white wine and cook down. Add stock, potatoes, rehydrated mushrooms and soaking liquid. Simmer for 20 minutes until potatoes are just about fork-tender. Add corn, chopped spinach and cream, simmer 10 more minutes.

Finish with herbs, a squeeze of lemon, salt and pepper. Taste and rectify. Thin with milk to desired consistency.