Cream of Mushroom Chowder

Ingredients

• 1/2 lb bacon
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 bunch celery heart, chopped
• 2 cups carrots, chopped
• 1 teaspoon salt
• 1 teaspoon pepper

• 2 (12 ounce) packages sliced mushrooms, chopped coarsely into 1/4 inch pieces
• 3 garlic cloves, minced
• 5 medium potatoes, cubed (optional — I leave skin on)
• 1 quart chicken stock
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 2 eggs, beaten
• 2 cups half-and-half
• 1 teaspoon nutmeg
• 2/3 cup parmesan cheese
• 1 bunch green onion, sliced for garnish

Directions

1. 1

   Brown chopped bacon in a stock pot.

2. 2

   Chop and add onion, celery, carrots, olive oil, salt and pepper and sauté over medium heat 10 minutes until tender.

3. 3

   Chop and add mushrooms and garlic and continue cooking for 10 minutes more.

4. 4

   Chop potatoes and add them with chicken stock. Add spices. Bring to a boil, then lower heat and simmer for 20 minutes until potatoes are fork tender.

5. 5

   Beat eggs and ¼ cup half and half in a bowl. Add 1 cup broth from soup and stir. Add mixture back into soup and stir. Slowly stir in the rest of the half and half to soup. Add nutmeg and parmesan cheese. Taste and season accordingly. Bring to a simmer for 5 minutes and serve.

6. 6

   Pour into soup mugs and garnish with sliced green onion.