Description
This was NOT supposed to be a Creamy Potato Mushroom Chowder but something else entirely. The wife says its the BEST Chowder she's ever had!
Ingredients
Scale
Cream Sauce
- 1/3 cup Cashews
- 2 cups Cauliflower Florets
- 1 cup Vegetable Broth ((low sodium))
- 1 cup Almond Milk ((unsweetened))
- 1 Tbs Cornstarch
- 1 tsp Nutritional Yeast
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2-3 Cloves Garlic
Soup Base
- 1/2 cup Vegetable Broth ((low sodium))
- 1 med Onion ((diced))
- 2 med Carrots ((sliced))
- 2 stalks Celery ((diced))
- 2 Russet Potatoes ((diced))
- 8 oz Baby Bella Mushrooms ((sliced))
- 4 oz Shiitake Mushrooms ((sliced))
- 2 1/2 cups Vegetable Broth ((low sodium))
- 1 Nori Sheet ((finely chopped))
- 1 Tbs Ketchup ((or Tom Paste))
- 1/4 tsp Liquid Smoke
- 1-2 Tbs Lemon Juice
- 1 Tbs Dried Parsley
- 1 Tbs Corn Starch
- 1 Tbs Water
Instructions
- Soak Cashews in hot water at least 4 hrs - set aside
Soup Base
- Saute onion, carrots, celery, and potatoes in 1/2 cup broth until onion has softened
- Add mushroom and continue to simmer until reduced
- Add remaining broth, ketchup, liquid smoke, and Nori and mix well
- Continue simmering while making Cream Sauce
Dairy Free Cream Sauce
- Boil cauliflower florets in cold water until softened - about 5-10 minutes
- Add cauliflower to blender along with drained cashews
- Add remaining sauce ingredients to blender and blend on high until smooth
Potato Mushroom Chowder
- Once veggies in soup base are soft and tender, stir in cream sauce
- Mix well while stirring in the Lemon Juice
- Whisk Cornstarch and water to make a slurry and add to soup to thicken
- Garnish with Parsley