Description
This rich and creamy Hash Brown Mushroom Chowder will keep your belly full and warm for SURE, on these icy cold, wintry nights!
Ingredients
Scale
Soup
- 1/2 onion (about 1 cup)
- 2 med carrots (about 1 cup
- 2 ribs celery (about 3/4 cup)
- 1 tsp mined garlic
- 8 oz portobello mushrooms
- 4 oz shiitake mushrooms
- 1 Tbs dulse flakes (optional - or use a nori sheet)
- 2 1/2 cups low sodium vegetable broth
- 1 cup water
- 1 Tbs tomato paste (or ketchup)
- 1/4 tsp liquid smoke (or smoked paprika)
- 30 oz bag frozen hash browns
Cream Sauce
- 1 cup unsweetened almond milk
- 1 cup water
- 1 cup riced cauliflower
- 1/3 cup cashews
- 2 Tbs lemon juice
- 1 Tbs nutritional yeast
- 1 Tbs corn starch (or arrowroot, or potato flakes)
- 1 tsp minced garlic
Instructions
- Dice onion, carrots, and celery into small, uniform pieces
- Saute in water or broth until softened, about 5 minutes.
- Add garlic and stir
- Add chopped mushrooms and dulse flakes, simmer 5 min
- Add broth, water, tomato paste, liquid smoke, and hash browns
- Increase heat to boil, then reduce heat, cover, and simmer 30 min
- Meanwhile, blend all cream sauce ingredients until smooth
- Slowly stir in cream sauce and simmer another 15 min or until thickened
- Garnish and serve
Keywords: potato chowder, hash brown chowder, hash brown soup