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Chopped Mushroom Stems and Scallop Chowder

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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.”
4 bowls

Ingredients Nutrition


  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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