By veganmilitarywife

0

Mushroom “Clam” Chowder (Vegan, Gluten Free, and Oil Free)

Categories : Soup

mushroomclamchowder

Ingredients

  • 4¬†cups vegetable broth
  • 8 oz mushrooms, chopped (I prefer oyster mushrooms, but they can be fairly expensive. Baby bellas (creminis) work just fine.)
  • 2 potatoes (russet or any other starchy potato), diced
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 tbsp dry sherry
  • 2 bay leaves
  • 1 tbsp dried parsley
  • 1 tbsp kelp flakes (optional)
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 cup cashews
  • 1/2 cup water

Directions

Combine all ingredients, except cashews and water in a large pot.

Bring to a boil.

Cover and reduce heat.

Simmer until potatoes and celery are tender.

Meanwhile, combine cashews and water in a blender.

Process until very smooth, scraping the sides as necessary.

Remove bay leaves from pot.

Add cashew cream to pot and heat through until thickened.

Serves 2-4.