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Wild Mushroom & Andouille Sausage Chowder

Wild Mushoom & Andouille Sausage Chowder

Recipe by Haggen Chef Bryan Weener, Haggen Market Street Catering

Roux

1/4 cup butter
1/4 cup flour

Heat butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble. Then, whisk in the flour to form a thick paste the consistency of cake frosting. Continue whisking for 2–3 minutes. Do not allow the roux to bubble too vigorously, or it will burn rather than brown. The roux will add a rich, toasted flavor and will thicken the soup.

Soup

1 Tbsp canola oil
8 oz Hempler’s Andouille Sausage (precooked)
1 large yellow onion, diced
1/2–1 lb chanterelle mushrooms (if out of season, sub for chopped portabella or white mushrooms, or dried chanterelles)
3 garlic cloves, minced
1 Tbsp fresh thyme, chopped
4 cups low sodium chicken broth
1 cup heavy cream
2 Tbsp red wine vinegar or sherry vinegar
salt and pepper

In large pot, heat oil over medium-high heat. Add precooked sausage, onion and mushrooms, sauté for 3 to 5 minutes. Add garlic and thyme and sauté for a minute. Add broth, cream and vinegar, simmer for 15 to 20 minutes. Add the roux in small amounts until you reach desired thickness. Season with salt and pepper to taste. Serve with Haggen crostinis.

mushroom-soup-pinterest

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