Creamy Portobello Mushroom Chowder
A rich, velvety chowder built on meaty portobello mushrooms, tender potatoes, and aromatic garlic, finished with heavy cream. This vegetarian soup is hearty enough for a main course and makes generous use of umami-forward ingredients to create depth and satisfaction without meat.
- Prep
- 15 min
- Cook
- 21 min
- Wait
- 16 min
- Total
- 52 min
- Makes
- 9 cups (4 servings)
Steps
Before you start
- Read the recipe and gather all ingredients before starting.
- Have a 5–6 quart pot and wooden spoon ready.
- Prep vegetables just before cooking to prevent browning.
Prep vegetables and mushrooms
- Clean the portobello mushrooms by wiping with a damp paper towel, then slice them into ½-inch-thick pieces.
- Peel the potatoes and cut into ½-inch cubes.
- Dice the onion and celery into small pieces about ¼-inch.
- Mince the garlic.
- Set all ingredients aside.
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Ready when: All vegetables and mushrooms are prepped and ready
Tip: Soak peeled potatoes in cold water while prepping other ingredients to prevent browning and remove excess starch for a clearer broth.
Cook onion and celery
- In a large 5–6 quart pot, melt the butter over medium heat.
- Add the diced onion and celery, and cook for 4–5 minutes, stirring occasionally, until softened and slightly translucent.
- Add the minced garlic and cook for 1 more minute until very fragrant.
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Ready when: Vegetables are soft and beginning to turn translucent; garlic is fragrant
Tip: Don't allow garlic to brown, as it becomes bitter; if it starts to darken, immediately add the mushrooms.
Sauté mushroom slices
- Add the portobello mushroom slices and stir well to combine with the vegetables.
- Cook on medium-high heat for 6–8 minutes, stirring occasionally.
- The mushrooms will first release liquid, then gradually reabsorb it as they cook.
- They're ready when the released liquid has mostly reduced and the mushroom pieces are tender and beginning to brown at the edges.
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Ready when: Mushrooms are tender with light browning at edges; excess moisture has reduced
Tip: Let the mushrooms develop color and caramelize slightly; avoid stirring constantly, as frequent stirring releases more liquid and prevents browning.
Add potatoes and broth
- Add the diced potatoes to the pot and pour in the 6 cups (1420 ml) vegetable broth.
- Drop in the bay leaves and add the fresh thyme sprigs.
- Increase the heat to medium-high and bring the mixture to a gentle boil.
- Once it reaches a boil, reduce the heat to medium-low and simmer uncovered for 15–18 minutes, stirring occasionally, until the potatoes are completely tender when pierced easily with a fork.
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Ready when: Potatoes break easily with a fork and are fully cooked through
Tip: Don't skip or shorten the simmering time; undercooked potatoes will taste starchy and prevent the chowder from becoming creamy.
Add cream and season
- Stir in the heavy cream.
- Season with salt and freshly ground black pepper to taste, starting with ¾ teaspoon of salt and ¼ teaspoon of pepper, then taste and adjust as needed.
- Simmer gently on medium-low for 5 minutes to blend all flavors and heat through.
- Do not allow the soup to boil once the cream is added, as boiling can cause the cream to separate or break.
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Ready when: Cream is fully incorporated; chowder is steaming and uniform in color
Tip: Cream can mask salt flavor; taste carefully before finalizing seasoning, as you may need more salt than you'd initially expect.
Serve and garnish
- Using tongs or a slotted spoon, fish out the bay leaves from the pot.
- Ladle the hot chowder into warm bowls and serve immediately.
- If desired, top each bowl with a small sprig of fresh thyme or a light sprinkle of finely chopped fresh parsley.
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Ready when: Chowder is steaming hot and ready to serve
Tip: Warm the bowls before serving by placing them in a 200°F (93°C) oven for 5 minutes; this keeps the chowder hotter longer.
Good to know
Tips
- For deeper mushroom flavor, add ½ oz (15g) dried porcini mushrooms to the broth; let them rehydrate 5 minutes, chop finely, and add their soaking liquid to the pot in step 4.
- To adjust richness and texture, modify the cream-to-broth ratio; add more broth for a brothier version or more cream for a richer, thicker one.
- Leftover chowder freezes beautifully for up to 3 months; thaw overnight and reheat gently on the stovetop over medium-low heat, stirring often, until heated through.
- For a smoky depth, stir ¼ tsp smoked paprika into the cream before adding it to the pot in step 5.
Make ahead
This chowder is perfect for making ahead. Prepare and cook through step 4 (just before adding cream), then cool, cover, and refrigerate for up to 2 days. When ready to serve, gently reheat on medium-low, then add the cream in step 5. This also allows the flavors to deepen overnight. Alternatively, freeze the cooled chowder (before cream) for up to 3 months in an airtight container. Thaw overnight in the refrigerator before reheating and finishing with cream.
Storage & reheating
Room temperature: Don't leave chowder out for more than 2 hours. Refrigerator: Cover and store for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring often; add a splash of broth or cream if it thickens too much. Freezer: Cool completely, transfer to an airtight container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on medium-low heat. For best texture, freeze before adding cream, or prepare fresh cream when reheating.
Substitutions
- heavy cream → half-and-half or whole milk mixed with 1 tbsp butter. Use for a lighter, less rich version of the chowder without sacrificing creaminess
- vegetable broth → chicken broth or mushroom broth. Mushroom broth or chicken broth will give deeper umami and richer flavor; chicken broth adds subtle savory notes
- fresh thyme → 1 tsp dried thyme or fresh dill. Dried thyme is much more potent than fresh; use only half the amount. Dill gives a completely different but pleasant herbaceous character
- portobello mushrooms, large → cremini, button, or shiitake mushrooms. Use an equal weight of other mushrooms; cremini and button are milder, while shiitake will add deeper umami and earthiness
