Crossfield, AB Gardener Appreciation Day is back!
Crossfield, AB Gardener Appreciation Day is back!
Indulge in a vegetarian Mushroom “Scallop” Chowder with Highline King Oyster Mushroom Scallops. This chowder features a rich and flavorful broth with umami flavor filled with veggies.
In a Dutch oven on medium heat add butter. When melted sauté onions until tender. Add flour, salt, and pepper. Stir well to create a pasta. Slowly add in water, whisking well. Bring to a boil and stir for 1 minute.
Add in celery, potatoes, carrots, half of the mushrooms, cream, and cheese. Reduce heat, cover, and simmer for 30 minutes until vegetables are tender.
While the soup is cooking, heat oil on medium heat in a medium pan. Add the remaining sliced mushrooms and sauté for 3 minutes on each side until browned.
To serve, spoon the soup into a bowl, top with seared mushrooms, and garnish with fresh parsley.
In a Dutch oven on medium heat add butter. When melted sauté onions until tender. Add flour, salt, and pepper. Stir well to create a pasta. Slowly add in water, whisking well. Bring to a boil and stir for 1 minute.
Add in celery, potatoes, carrots, half of the mushrooms, cream, and cheese. Reduce heat, cover, and simmer for 30 minutes until vegetables are tender.
While the soup is cooking, heat oil on medium heat in a medium pan. Add the remaining sliced mushrooms and sauté for 3 minutes on each side until browned.
To serve, spoon the soup into a bowl, top with seared mushrooms, and garnish with fresh parsley.
