When I was young I hated mushrooms.
This was likely due to the fact that I only had ever tasted canned mushrooms which, to my mind, tasted like nothing and had the texture of rubber.
Of course there were also the little tasteless eraser-head look-a-likes lurking in the ubiquitous ‘Cream of Mushroom Soup’ that everyone used in everything.
Tuna Casserole, Green Bean Casserole, Anything You Can Think of Casserole…. all had Cream of Mushroom Soup as a base.
I hated them. They were like sponges…. When I bit into them they just bounced back to their original shape.
Then I grew up and met real mushrooms.
Just picked from the field mushrooms.
There is no comparison. I now love mushrooms….. but I still refuse to eat the little rubbery fakes.
Unlike most of my recipes, this makes 4 servings…. For us that means leftovers!
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Chicken Mushroom Chowder
Chowder is most often associated with seafood (Clam Chowder) but can be any thick, chunky soup with a milk or cream base. In this case it’s chicken and mushrooms. Use a variety of fresh field and / or forest mushrooms if you can.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- 2 chicken breasts, cut into bite-size pieces.
- 8oz (240gr) mushrooms an interesting, forest variety if possible, cleaned, chopped
- 2 onions, chopped
- 4 cloves garlic, minced
- 4 – 5 carrots, peeled, chopped
- 3/4 cup (5oz, 150gr) basmati rice
- 2 tbs butter
- 2 tbs oil
- 4 tbs flour
- 4 – 5 cups (32 – 40oz, 960 – 1200ml) chicken stock, depending on how thick you like it
- 1 tsp thyme
- 1 cup (8oz, 240ml) milk
In a large saucepan heat butter and oil over medium heat.
Add chicken and sauté 2 minutes.
- Add onions and sauté 3 minutes.
- Add garlic, mushroom, carrot and sauté 3 minutes.
- Add flour and sauté 30 seconds.
- Slowly add chicken broth, stirring constantly.
- Add thyme and rice.
- Bring to a boil, reduce heat, cover and simmer 20 minutes or until rice is done.
- Uncover, stir in milk and heat through. Serve.
Mushrooms should be cleaned by brushing off any dirt. I use a small, soft mushroom brush, but you could also use a cloth or paper towel. They shouldn’t be washed as they will absorb the water, becoming soggy.Even a clean paint brush would work (ever used for anything but food).
Keywords: mushroom chowder, chicken soup
Just to let you know I did manage to find one or two bowls of pasta in Rome….
Sometimes I even remembered to take a photo….
Okay, once. I remembered once!
For the curious, this was Spaghetti Carbonara… It was wonderful.
We visited the Colosseum, but that’s for another day….. This is about the Forum.
One starts exploring the Roman Forum walking under the Arch of Titus, on the Via Sacra.
The antiquities are obviously being well looked after.
Like everywhere in Rome, there was a lot to see in every direction.
There were people working – excavating…. I kept thinking that I could be there if I had chosen a different path.
I’m not going to describe everything – it’s too much but, naturally, Wiki has a bit of info on the Forum
These photos looking down on the forum were taken when we were on the Palantine Hill – one of the Seven Hills of Rome
This is looking back on the Arch of Titus = with the Colosseum in the background.