Simple Mushroom and Potato Chowder

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Mushroom and Potato Chowder


1 package (100g) Bunashimeji 
1 package (100g) Bunapi
1 potato 
1/4 onion 
1 1/3 cup milk 
1 tbs butter 
1 tsp Consommé
1 cup water 
Salt to taste 
Parsley to garnish 


  1. Cut off the base of Bunashimeji and Bunapi and loosen the mushrooms into small sections. Afterwards, cut potatoes into medium to small sized cubes and finely chop up the 1/4th of the onion. 
  2. Heat a pot over the stove and melt butter and sauté onion and mushrooms. 
  3. Add water, consommé, and potatoes simmering until potatoes are easily pierced with a fork. 
  4.   With an emulsion blender, blend the soup until smooth, adding milk slowly. 
  5. Simmer until thick and add salt to taste. Garnish with parsley. 

Recipe adapted from