Yield: 8 Servings

Ingredients:

5 Cups assorted mushroom
6 tablespoons unsalted butter, divided
¼ cup onion, diced
½ cup celery, diced
½ cup leek, diced
4 cloves garlic, minced
½ cup AP flour
1 quart chicken broth
2 russet potatoes, peeled and diced
¾ cup milk
3 tablespoons dry sherry
2 tablespoons heavy cream
salt and pepper to taste
1 pound crabmeat, picked over for shells

Method:

Cut the stems from the mushrooms and slice the caps.  Set aside.

Simmer the stems in ¼ cup water for 30 minutes.  Strain and set aside.

Heat 5 tablespoons butter in a large soup pot.  Add onions, celery, leek and garlic. Cook, stirring occasionally, until tender, 4-6 minutes.

Add flour and cook for about 3-4 minutes.

Gradually whisk in chicken stock.  Cook for 15 minutes then strain through a sieve, pressing on the solids to recover thickened broth.

Return broth to a simmer and discard the solids.

Add the potatoes to the broth and simmer until tender, about 15 minutes.

Remove pot from heat and add the milk, sherry ,and heavy cream.  Season with salt and pepper to taste.

Meanwhile, melt the remaining butter in a skillet over medium heat.  Add the sliced mushrooms and sauté until tender, about 7 minutes.

Add to the mushroom broth and stir mixture into the chowder.

Add the crabmeat and adjust seasoning as needed.