MUSHROOM CHOWDER

PORTIONS: 7

YIELD: 10¾ TAZAS

1 PORCION: 1½ TAZAS

INGREDIENTS

1 tbsp. olive oil

3 garlic cloves minced

1½ cups yellow onions, diced

2 lb. sliced cremini mushrooms

½ cup diced orange peppers

½ cup diced carrots

½ cup diced celery

2 tsp. fresh thyme leaves

8 tbsp. all-purpose flour

4 cups skim milk

1 cup water

1⅓ cups diced red bliss potatoes

2 cups yellow corn kernels

1 diced zucchini

2¼ tsp. salt

¼ tsp. ground black pepper

INSTRUCTIONS

In a large pot, heat the oil at moderate temperature.

Sauté garlic and onions together until start getting slightly brown

Add mushrooms, peppers, carrots, celery and thyme leave. Cover the pot and let the vegetables sweat until the vegetables discard the liquid

Add flour, mix well and let cook for a few minutes. Once in a while, mix it to make sure the flour does not stick to the bottom.

Add milk, water, potatoes, corn, salt and pepper. Bring the liquid to a boil and lower the stove flame.

Add zucchini and cook slowly for about 15 more minutes.

Turn off and let it rest a few minutes before serving.