MUSHROOM CHOWDER WITH BACON AND LEEKS

Serves: 4

Prep & cook time: 40 min

INGREDIENTS

*Ingredients currently available at the Cooperstown Farmers’ Market

• 4-6 strips of thick bacon, sliced into 1/4 inch strips*

• 2 tbsp butter

• 1 cup leeks, white and light green parts, thinly sliced*

• 1/2 cup celery, finely chopped

• 8 oz mushrooms (any variety) roughly chopped*

• 1 tsp fresh thyme

• 1 bay leaf

• 1 tbsp flour (optional)

• 3/4 cup dry white wine

• 4 cups chicken stock

• 1 tsp sea salt

• 1/4 tsp freshly ground black pepper

• 1/4 tsp cayenne pepper

• 1 lb baby yukon gold potatoes, cut in half*

• 1 cup cream*

• 1 tbsp raw honey*

• 1 tbsp fresh squeezed lemon juice

INSTRUCTIONS

1. In a large, dutch oven or soup pot, over medium heat, fry the bacon pieces until slightly crispy. Add the butter, leeks and celery. Sauté the leek mixture for 5-7 minutes until the leeks and celery begin to soften.

2. Turn the heat to medium-high and add the mushrooms, thyme and bay leaf. Sauté for 3-5 minutes, until the mushrooms are soft.

3. Add the flour and stir to incorporate.

4. Slowly pouring the white wine in, scraping the bottom of the pot. Allow to simmer for 3-5 minutes until the wine reduces by half.

5. Add the chicken stock, potatoes, salt, pepper, nutmeg and cayenne. Bring to a boil. As soon as the stock begins to boil, turn heat back down and simmer for 15 minutes until the potatoes are tender.

6. Add the cream and raw honey. Heat through.

7. Finish with a squeeze of lemon juice and serve with freshly ground pepper and fresh herbs.

Adapted from a recipe by Ashley Rodriguez.