Name: Creamy Mushroom Chowder
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp vegan butter; 3 cloves garlic (minced); 0.5 cup onion (chopped); 0.5 cup celery (chopped); 8 oz baby bella mushrooms (quartered); 2 null bay leaves; 0.5 tsp thyme (or 1 spring fresh thyme); 0.25 tsp ground sage; 0.5 tsp onion powder; 0.5 tsp black pepper; 1 tbsp all purpose flour; 3 cup vegetable broth; 0.25 tsp salt (adjust to taste); 1.5 cup potatoes (small cubed); 1 tsp vegan worcestershire sauce; 0.75 cup cashew cream (1/2 cup raw cashews blended with 3/4 cup water or use any other thick non dairy cream or 1/3 cup vegan cream cheese); null to_garnish green onions

Instructions

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1

Heat the vegan butter (1 tbsp) over high-medium heat in a large sauce pan. Once hot, add the garlic (3 cloves), chopped onion (0.5 cup), and chopped celery (0.5 cup), and a good pinch of [salt] and cook until the onion is starting to turn golden.
2

Then add in the baby bella mushrooms (8 oz) and another good pinch of [salt] and cook until the mushrooms are starting to sear on some edges.
3

Then add in the leaves (2 bay), thyme (0.5 tsp), ground sage (0.25 tsp), onion powder (0.5 tsp), black pepper (0.5 tsp), and the all purpose flour (1 tbsp) and mix in for a few seconds.
4

Then add in the vegetable broth (3 cup). Add vegetable broth (1 cup) and mix so the flour doesn’t get lumpy, then slowly add the rest. Add cubed potatoes (1.5 cup), vegan worcestershire sauce (1 tsp), and [salt] and mix in. Cook partially covered for 15 minutes or until the potatoes are cooked well.
5

Mash some of the [potatoes]. Add in the cashew cream (0.75 cup) and bring to a good boil. Taste and adjust [salt] and flavor.
6

If the chowder has thickened too much, add in more [water] or [vegetable broth] if needed and bring to a boil. Taste and adjust [salt] and flavor. Take off heat, remove the [bay leaves] and serve garnished with [black pepper] and [green onions].