Sulphur Shelf Chowder
Spike Mikulski
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- 2 pounds Laetiporus sulphureus
- 1 large Spanish onion
- 4 stalks celery
- 4 ounces bacon
- 3 medium Red Bliss potatoes
- 2 ounces all purpose flour
- 1 cup heavy cream
- 1 teaspoon dried dill weed
- 2 quarts water
- Salt and red pepper flake to taste
- Parsley for garnish
In medium stock pot bring 2 quarts of water to a boil. Clean the Laetiporus and chop into bite size pieces, add to boiling water and cook for 15 minutes. Strain the mushrooms reserving the liquid into a separate stock pot, set both aside.
Fine dice the bacon, onions, celery and small dice the potato. Heat a medium stockpot to medium heat and add bacon, cook until brown.Add Celery and Onion and sweat until tender (about 5 minutes) while stirring occasionally.
Add flour and stir well to incorporate with the rendered bacon fat, set heat to a low and stir for a few minutes until lightly turning brown. Add potato and stir. Add reserved Laetiporus stock, stir well until well blended and bring heat to a simmer, simmer for 20 minutes. Add Cream, chopped mushroom, dill, salt, and red pepper flake, taste and adjust with seasoning.
Heat before serving. Serve in soup bowls garnished with parsley.
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