Roasted Mushroom Chowder

cookwithcampbells.ca

rosie

1 ½ lb (681 g) assorted mushrooms (cremini, shiitake, oyster, and/or porcini)

1 tbsp (15 mL) olive oil

1 tsp (5 mL) each salt and fresh cracked pepper, divided

1 tbsp (15 mL) butter

1 cup (250 mL) chopped leek

1 cup (250 mL) chopped carrots

1 cup (250 mL) chopped celery

1 tbsp (15 mL) garlic

2 fresh bay leaf

2 tbsp (30 mL) fresh thyme leaves

½ cup (125 mL) sherry or dry white wine (optional)

2 cartons (900 mL each) CAMPBELL’S ® Ready To Use Mushroom Broth

2 cups (500 mL) peeled and diced Yukon gold potato

1 cup (250 mL) 10% cream

¼ cup (60 mL) chopped chives (for garnish)

subheading: Products you'll need:

CAMPBELL’S ® Ready To Use Mushroom Broth

Directions at cookwithcampbells.ca

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