Mushroom Chowder

This is a hearty soup that tastes great on a cold day. I like it with a wheaty slice of bread, and a glass of Zinfindel.

2 medium sized russet potatoes cut into 1 inch pieces, about 2 cups

3-4 cups water, enough to cover potatoes

3 tablespoons garlic infused olive oil, or plain olive oil

2/3 cup diced yellow onion

1 1/4 cups celery cut into 1/2 inch slices

4 cups Maitake mushrooms cut into 1 1/2 inch pieces, or use quartered Crimini mushrooms

3/4 cup carrots cut lengthwise and then into 1/2 inch pieces

3 tablespoons flour

1/4 to 1/2 teaspoon ground white pepper

2 teaspoons chicken base or chicken bullion cubes

1 teaspoon Spike Seasoning Salt

3 cups water

1 cup half and half

1/4 teaspoon dried thyme

1 tablespoon fresh chopped parsley, optional

Start by cooking potatoes in 3-4 cups of water in a 2 quart pot. Bring to a boil and reduce heat until potatoes are cooked but not too soft. About 20 minutes. Drain and set aside.

Saute onions, and celery in 3 tablespoons of garlic infused oil for 3 minutes on medium high heat stirring often. Add mushrooms and carrots reducing heat to medium stirring often. Cook until most of the liquid is cooked out of mushrooms. Add the flour and cook on low heat for 5 minutes stirring often.

Add 3 cups water, chicken base, Spike, thyme pepper and half and half. Turn heat up to medium and stir constantly until flour has blended with liquids, about 3-5 minutes. Add potatoes and continue cooking for about 5 minutes or until the soup starts to simmer. Add salt and pepper if needed. Top with parsley and serve. Serves four.

Note: A cup of frozen peas or corn, cooked and set aside can be added with the water and half and half.

If not using garlic infused oil add a minced clove of garlic with the onions and celery.