Mushroom chowder

Ingredients

• 25 gbutter
• 1 largeleek, trimmed and sliced, green end discarded
• 200 glion’s mane mushrooms, torn into pieces
• 40 gInspired to Cook Porcini Mushroom Paste
• 1 tbsplight soy sauce
• 200 mlwhite wine
• 800 mlvegetable stock, made using 2 stock pots
• 2 medium (215 g peeled weight)potatoes, peeled and diced
• 2 sprigsthyme
• 2bay leaves
• 150 mldouble cream
• 1 tsprunny honey
• 1 handfulchives, finely chopped
• 2 thick slicesciabatta, cut into cubes
• 1 tbspolive oil
• 1 tspmushroom seasoning powder
• A large pinchground white pepper

Instructions

1. 1

   Soften the leek

   Melt the butter in a deep saucepan. Add the leek with a large pinch of salt and cook for 5–6 minutes, until soft and lightly golden.

2. 2

   Brown the mushrooms

   Stir the mushrooms into the pan and cook for 6 minutes, pressing them down occasionally to encourage browning and stirring every 2 minutes. Mix in the mushroom paste and soy sauce, then cook for 1 minute.

3. 3

   Simmer the chowder

   Pour in the wine and scrape the base of the pan to deglaze it. Simmer until the wine has reduced by a quarter, then stir in the stock, potatoes, thyme and bay leaves. Bring to the boil, cover and simmer over a low heat for 5 minutes. Uncover and simmer for a further 15 minutes, or until thickened and the potatoes are cooked through.

4. 4

   Bake the croutons

   Meanwhile, preheat the oven to 220°C, 200°C fan, gas mark 7. Toss the ciabatta cubes with the olive oil, mushroom seasoning powder, ground white pepper and a pinch of salt. Spread on a lined baking tray and bake for 10 minutes, tossing halfway through, until golden and crunchy.

5. 5

   Blend and finish

   Take out the thyme and bay leaves. Ladle 2–3 portions of the chowder into a blender, depending on how chunky you want the soup, and blend until smooth. Return it to the pan and stir in the cream and honey. Season to taste, then serve with the croutons and chives on top.

What is mushroom chowder?

Chowder is a thick, hearty soup, often made with potatoes and a creamy broth. This version takes a plant-based route, using lion’s mane mushrooms for their substantial, seafood-like texture.

Leek, wine and porcini paste build a savoury base, while blending part of the soup gives it body without losing all its chunks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 418 calories, 6g protein, 30g carbs, 26g fat.

The potatoes and ciabatta provide most of the carbohydrates, while butter, olive oil and double cream contribute much of the fat. The mushrooms, stock and cream add some protein, though the listed protein per serving is modest; serve with a protein-rich side such as beans or lentils if you want a more substantial plate.

Building a savoury base

Leek: Cook it gently in butter until soft and lightly golden. This gives the broth a mellow, sweet foundation.

Mushrooms: Tear the lion’s mane into pieces and give it time in the pan to brown. The porcini paste and soy sauce add depth after the mushrooms have started to colour.

Why the wine matters

Deglazing: Scrape the bottom of the pan as the wine goes in, lifting the browned flavour into the liquid. Let it reduce by a quarter before adding the stock so its flavour is concentrated.

Stock: The vegetable stock carries the mushroom and leek flavours through the soup. The stock pots and soy sauce can both be salty, so taste before adding more seasoning at the end.

Getting the potatoes tender

Potato size: Cut the peeled potatoes into evenly sized dice so they cook at a similar rate. The covered five-minute simmer starts softening them; the uncovered simmer then lets the soup thicken.

Doneness: Check that a potato piece is tender all the way through before blending. If it is still firm, simmer for a little longer and check again.

Choosing the texture

Partial blending: Blend 2–3 ladles, as directed, and stir them back into the pan for a creamy base with plenty of texture. Use fewer ladles for a chunkier soup or more for a smoother one.

Finishing: Add the cream and honey after blending, then taste and adjust the seasoning. Removing the thyme and bay leaves first keeps them out of the finished bowl.

Making crisp croutons

Seasoning: Toss the ciabatta cubes thoroughly so the oil and mushroom powder coat them evenly. The white pepper adds a gentle warmth to the crunchy topping.

Baking: Spread the cubes across the lined tray and turn them halfway through the 10-minute bake. Watch for an even golden colour and let them crisp before serving.

Serving the chowder

Toppings: Add the croutons just before serving to keep them crunchy, then scatter over the chopped chives for a fresh contrast.

On the side: Serve the soup as a meal on its own, or with extra bread for dipping. A simple green salad also makes a fresh accompaniment.

Recipe notes & tips

• Tear the lion’s mane mushrooms into pieces rather than cutting them into uniform cubes.
• Stir the mushrooms regularly while they brown so they colour without sticking.
• Scrape the pan well when adding the wine to lift up the browned bits.
• Cut the potatoes into evenly sized dice to help them cook at the same pace.
• Blend only part of the soup first, then decide whether you want a smoother texture.
• Add the croutons at the table so they stay crunchy.

Variations

• Use another mushroom: Substitute a similar quantity of a firm mushroom if lion’s mane is unavailable.
• Make it dairy-free: Use a plant-based butter and cream alternative in place of the butter and double cream.
• Add extra herbs: Stir chopped parsley into the finished chowder for a fresh herbal note.
• Adjust the texture: Blend more of the soup for a smoother bowl, or leave it all chunky.
• Change the topping: Use toasted sourdough cubes instead of ciabatta.

Common mistakes to avoid

• Crowding the mushrooms: They may steam rather than brown; cook them in batches if your pan is small.
• Skipping the reduction: Add the stock only after the wine has reduced by a quarter, as directed.
• Uneven potato dice: Large pieces may stay firm while small ones soften; aim for similar-sized cubes.
• Blending with the herbs still in: Remove the thyme and bay leaves before blending the chowder.
• Adding croutons too early: They soften in the soup, so top each serving just before eating.
• Over-seasoning at the start: Stock pots, soy sauce and mushroom seasoning bring salt; taste before adjusting.

How to store

Refrigerate leftover chowder in a covered container and use within 3 days. Reheat gently in a saucepan, stirring until hot; store the croutons separately and add them just before serving.

Frequently asked questions