Fall is, in our minds, associated with the coziness of home, and as temperatures cool, our desire for something warm and comforting increases. An inviting hearth, a blanket draped around the shoulders, and a steaming bowl of something rich and hearty—like this mushroom, sweet potato and smoked Gouda chowder—all fit the bill perfectly. And though the original recipe for this chowder includes bacon, we love that this little gem can also be made vegetarian—both healthy and hearty.
Image + Recipe: A Hint of Honey
Ingredients
1 onion, diced
1 lb. cremini mushrooms, sliced
2 large sweet potatoes (about 2 lbs.), peeled and cubed
2 cloves garlic, minced
Pinch dried thyme
1 bay leaf
2 1/2 cups vegetable broth
1 cup half and half
4 oz. smoked Gouda
Salt and freshly ground black pepper, to taste
Directions
Serves 4-6.
Image + Recipe: A Hint of Honey
Ingredients
1 onion, diced
1 lb. cremini mushrooms, sliced
2 large sweet potatoes (about 2 lbs.), peeled and cubed
2 cloves garlic, minced
Pinch dried thyme
1 bay leaf
2 1/2 cups vegetable broth
1 cup half and half
4 oz. smoked Gouda
Salt and freshly ground black pepper, to taste
Directions
- Add the diced onions and the mushrooms to a pot. Season with a little salt and pepper, and cook until the moisture released from the mushrooms evaporates and the vegetables start to brown, about 10-15 minutes.
- Add the sweet potatoes and garlic, stirring to combine. Add the thyme, bay leaf, and stock. Bring to a boil, and then reduce to a simmer. Cook until the sweet potatoes are tender, about 15 minutes.
- Remove the bay leaf. Puree as much or as little of the mixture as you want in a food processor, and return the pureed soup to the pot (alternatively, use an immersion blender). Add the half and half and the Gouda. Simmer until the soup has heated through and the cheese has melted. Season to taste with salt and freshly ground black pepper.
Serves 4-6.