Mushroom and Garlic Chowder

This recipe was provided to us by Malcolm Clark, Gourmet Mushroom co-founder, from his cookbook "The Marriage of Mushrooms and Garlic" with Chester Aaron


  • ¼ pound of bacon
  • 2 cups sliced celery
  • 1 onion, chopped
  • 8 ounces mixed MYCOPIA mushrooms
  • ¼ cup flour
  • 1 cup chicken or vegetable broth
  • 1 cup cream
  • ½ cup milk
  • 4 cloves minced garlic
  • Salt and white pepper to taste


  1. Cut the bacon into ½ inch slices. Sauté until crisp. Reserve 2 tablespoons bacon fat. Place the reserved bacon fat in a medium-sized, heavy bottomed saucepan.
  2. Add the celery, onion and mushrooms. Cook on medium heat while stirring until done.
  3. Sprinkle with flour and stir to combine well. Add the broth and cook until thickened.
  4. Add the cream and enough of the milk to obtain a consistency to your liking. Add the garlic and salt and pepper to taste.
  5. Spoon into soup bowls and garnish with the crispy bacon bits.

Photo credit: Roger Adams

Order your copy of "The Marriage of Mushrooms and Garlic" here.