Description
Quick, easy, creamy, delicious
Ingredients
Scale
- 2 large potatoes, peeled and diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1 Tbsp olive oil
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves, removed from stems
- 1 package shiitake mushrooms, chopped
- 4 green onions, sliced
- 6–8 cloves roasted garlic
- 1/2 cup white wine
- 1 1/2 cups cream of mushroom soup base, or a box/can of soup
- 2 cans clams with the juice
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup smoked gouda cheese, grated
Instructions
- Peel and dice the potatoes, then cook them in a small saucepan until tender.
- In a stock pot, sauté carrots and celery in olive oil for 5 minutes. Sprinkle black pepper over vegetables, stir, and allow pepper to toast for 1 minute.
- Add chopped mushrooms, roasted garlic, and green onions, and sauté for 2 minutes. Deglaze the pan with white wine.
- Add in mushroom soup, clams with the juice, and chicken broth. Simmer for 5 minutes.
- Add cream and grated cheese, and heat only until cheese has melted – do not boil.
Notes
If using fresh garlic, cut the amount in half. Add it to the pan and sauté over low heat for several minutes before adding mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
