Recipe(tried): Mushroom Chowder with Roasted Red Pepper Puree

MUSHROOM CHOWDER WITH ROASTED RED PEPPER PUREE

2 roasted red peppers and 1 tbsp. liquid from 1 (12 oz.) jar Mancini (or any other brand) Sweet Roasted Red Peppers
6 Tbsp. and 1 cup heavy cream, divided use
2 Tbsp. tomato paste
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground cayenne pepper
2 cups chicken broth
1/2 cup (1 oz. 3 g.) dried porcini mushrooms
6 Tbsp. butter
1/2 cup finely chopped onion
3/4 lb. fresh white button mushrooms, finely chopped
3/4 lb. fresh cremini mushrooms, finely chopped
6 Tbsp. flour
1/2 tsp. salt
Freshly ground pepper, to taste
2 Tbsp. dry sherry

Cut 2 peppers in half. Process in blender with 1 tablespoon juice from the jar, 6 tablespoons heavy cream, tomato paste, 1/2 teaspoon salt, nutmeg and cayenne pepper. Process until smooth (you should have about 3/4 cup). Set aside. (Use remaining roasted peppers for something else later. Store in refrigerator.)

Combine broth and porcini mushrooms in a saucepan and bring to a boil. Cover and remove from heat. Let stand for 20 minutes to plump up. Pour contents thru a muslin or cheesecloth fine sieve strainer. Reserve liquid. Squeeze porcini dry and chop fine. Set aside.

Melt butter in a skillet and saute onion till tender but not browned. Increase heat and add fresh mushrooms. Cook 10 minutes until tender. Stir in porcini; add flour, 1/2 teaspoon salt and black pepper. Stir until well blended. Cook for 3 minutes. Gradually add the milk and porcini broth and cook until thickened, 10 minutes. Reduce the heat to very low and cook uncovered to blend flavors about 15 minutes more.

Add the remaining 1 cup heavy cream and cook until very hot but NOT BOILING. Stir in sherry and ladle into bowls with 1 tablespoon of the pepper puree on each.

Makes 6 servings
From: Gina, Fla