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Sulphur Shelf Chowder
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.
Ingredients
- 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
Notes
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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