Mushroom-Shrimp Chowder

1 lb. fresh mushrooms sliced
1 1/2 c. water
2 1/2 tsp. salt
1/4 c. chopped fresh onion
1/4 c. melted butter
1/4 c. all-purpose flour
1/8 tsp. freshly ground pepper
2 1/2 c. milk
1/2 c. whipping cream
2 c. chopped cooked shrimp

  1. Combine mushrooms, water, and 1 teaspoon of the salt in a saucepan and bring to a boil.
  2. Reduce the heat and cover.
  3. Simmer for 10 minutes, then drain the mushrooms and reserve the liquid.

  4. Sauté the onion in the butter in a saucepan until tender.
  5. Add the flour, remaining salt and pepper and mix well.
  6. Stir in the reserved liquid gradually, blending until smooth, then add the milk gradually and cook, stirring constantly, until the mixture comes to a boil and thickens.
  7. Remove from the heat and stir in the cream, shrimp and mushrooms.

  8. Chill thoroughly before serving.
  9. Garnish with turned mushrooms and parsley.

Makes about 6 servings.

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