- 4 strips thick bacon
- 1 cup celery, diced
- 1 large white or yellow onion, diced (1 1/4 cup)
- 1 large leek, diced (1 1/4 cup)
- 3 cups chopped fresh lions mane mushrooms
- 2 tbsp butter
- 3 garlic cloves, diced
- 5 russet potatoes, chopped (4 cups)
- 1/3 cup white wine (to deglaze pan)
- 1 quart chicken stock
- 2 cups whole organic grass milk
- 1/3 cup organic, whole wheat stone ground flour
- 1 cup grated organic cheddar
- 1/8 tsp white pepper
- 1 tsp sea salt, or to taste
- 3 tbsp brewers yeast (just add a bit more cheese if you don't have brewers yeast)
- green onions, chopped for garnish
- 1/4 tsp thyme, ideally fresh but dried is fine too
In soup pan, cook bacon on medium heat until crisp, then remove and set aside. Saute lion's mane mushroom chunks, celery, onion, and leak in the bacon drippings until onions become translucent and lightly browned. Add diced garlic and butter, then cook for another 1-2 minutes until garlic is lightly bronzed. Deglaze pan with white wine.
Next, add the chopped potatoes, chicken stock, pepper, salt, and thyme. Bring to a quick boil, then reduce heat to medium-low (3 on our stove). Continue to simmer uncovered until potatoes are soft enough to easily push a fork through (or about 15-20 minutes). Immersion blend at this point if you'd like a smooth chowder — or leave as-is if you prefer a chunky chowder
In a separate bowl, whisk flour into milk until smooth. Then slowly pour milk-flower mixture into soup stirring as you go to make sure flour doesn't form chunks. Bring chowder back to a boil, stirring constantly for 1-2 minutes as the flour incorporates and thickens the chowder. Turn to low heat. Add cheese and brewers yeast, stir until incorporated. Carefully (don't burn your tongue!) do a taste test to determine if more salt needed.
Ladle into bowls and garnish with cheddar cheese, diced green onions, and crumbled bacon (used to season pan).