“Comfort Food! This hearty chowder has great flavor and texture. A winner even for non-mushroom lovers - they're hidden amongst all of the other delicious vegetables! My 9 year old mushroom-hater gobbled his up; asked what it was; then said, "Wow, there are mushrooms in here!?!" Psych! :)”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown chopped bacon in a stock pot.
  2. Chop and add onion, celery, carrots, olive oil, salt and pepper and sauté over medium heat 10 minutes until tender.
  3. Chop and add mushrooms and garlic and continue cooking for 10 minutes more.
  4. Chop potatoes and add them with chicken stock. Add spices. Bring to a boil, then lower heat and simmer for 20 minutes until potatoes are fork tender.
  5. Beat eggs and ¼ cup half and half in a bowl. Add 1 cup broth from soup and stir. Add mixture back into soup and stir. Slowly stir in the rest of the half and half to soup. Add nutmeg and parmesan cheese. Taste and season accordingly. Bring to a simmer for 5 minutes and serve.
  6. Pour into soup mugs and garnish with sliced green onion.

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