Crab and Mushroom Chowder
Many supermarkets now carry a decent selection of "exotic” mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination of foraged and commercial varieties.
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Oysters ready for shucking
Avoid white mushrooms though; they don’t have the flavor and texture needed for this hearty soup.
Objective:
Soup
Total Time:
Under two hours (est.)
Yield:
Varies
Suggested Mushrooms:
See code
Ingredients
5 cups assorted mushrooms (about 1 lb)
3/4 cup water
6 tbsp butter
3/4 cup diced onion
1/4 cup diced celery
1/2 cup diced leek (white and light green parts)
2 tsp minced garlic
1/2 cup all-purpose flour
1 qt Chicken Broth (Recipe below)
2 1/4 cups diced russet potatoes (peeled)
3/4 cup milk
6 tbsp dry sherry
2 tsp heavy cream
1 tsp salt, or as needed
1 tsp freshly ground black pepper, or as needed
10 oz. lump crab meat
Method
Clean and slice the mushrooms, separating the caps and stems.
Simmer stems in water for 30 minutes to make a mushroom broth. Strain broth and set aside.
Heat 5 tablespoons of butter in a large soup pot. Add onion, celery, leek and garlic. Cook until tender, stirring occasionally (4-6 minutes).
Add flour and cook, stirring constantly with a wooden spoon (3-4 minutes).
Gradually whisk in the chicken broth and bring to a simmer. Cook 15 minutes.
Strain through a sieve, pressing hard on the solids to recover as much thickened broth as possible. Return the broth to a simmer and discard the solids. Add potatoes to the broth and simmer until tender (about 15 minutes).
Remove the pot from the heat and add the milk, 4 tablespoons sherry and heavy cream. Season to taste with salt and pepper.
Meanwhile, melt the remaining tablespoon of butter in a skillet over medium heat. Add the sliced mushroom caps and sauté until tender (7-10 minutes).
Add the mushroom broth, stirring and scraping the bottom of the pan with a wooden spoon to loosen any particles of mushroom stuck to the pan. Season to taste with salt and pepper.
Stir the mushrooms with their liquid and the crabmeat into the chowder. Check seasoning once more and make adjustments to taste.
Serve in heated bowls, garnishing with remaining sherry if desired.