Butterbean and mushroom chowder recipe

Recipe for butterbean and mushroom chowder in our easy vegetarian recipes collection.

Recipe ingredients

• 1 cup butter beans soaked overnight in cold water
• 1 teaspoon olive oil
• 2 onions, chopped
• 2 stalks celery, sliced
• 8 ounces potatoes, peeled and diced
• 4 ounces button mushrooms, sliced
• 1/2 cup sweetcorn kernels
• 1 1/2 cups skimmed milk
• Salt and freshly ground black pepper
• 2 tablespoons chopped parsley

How to make butterbean and mushroom chowder

• Drain the beans and place in a large saucepan covered with fresh water.
• Boil fast for 10 minutes, then simmer for a further 35 to 40 minutes, or until soft.
• Drain the beans and reserve 2 cups of the stock.
• Heat the oil in a large saucepan and gently fry the onion.
• Add the celery and potato and cook for 2 to 3 minutes, stirring from time to time.
• Add the reserved stock and mushrooms. Bring to the boil.
• Cover and simmer for 10 minutes.

• Butterbean, sage and lemon pate
• Buttermilk spice cake
• Butternut squash and sage pizza
• California Waldorf salad
• Cantaloupe melba
• Caramel slices
• Carob brownies
• Carrot and coriander soup
• Carrots California orange style
• Carrots with yoghurt
• Cashew chili
• Cashew nut roast with sage and onion stuffing
• Cauliflower and mushroom gougere

• Broccoli and cauliflower gratin
• Broccoli and orange soup
• Broccoli and tomato cheesecake
• Broccoli rabe with shiitake mushrooms
• Broccoli timbales
• Brown rice pudding
• Brussels sprouts with garlic and mushrooms
• Brussels sprouts with hazelnuts
• Buckwheat blinis with mushroom caviar
• Bulgur wheat stuffed peppers
• Bulgur wheat sausage patties
• Bulgur wheat and broad bean salad
• Butterbean, watercress and herb dip

Pagination   [1]   [2]   [3]   [4]   [5]   [6]   [7]   [8]   [9]   [10]  

Vegetarian recipes  •  easy-vegetarian-recipes.org © 2010

Sitemap  •   Privacy policy  •   Contact