Sulphur Shelf Chowder
A hearty soup derived from a New England delicacy.
Ingredients
- 2 pounds Laetiporus sulphureus Sulphur Shelf
- 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
Instructions
Prepare Laetiporus mushrooms
- 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.
Prepare bacon and vegetables
- 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 low and stir for a few minutes until turning light brown.
- Add potato and stir.
Combine ingredients
- Add reserved Laetiporus stock, stir well until blended well and bring heat to a simmer, simmer for 20 minutes.
- Add cream, prepared chopped Laetiporus 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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