Vegan New England Maitake Chowder
5 - FarmOne - Mushrooms
Ingredients
2 med - large (427 g) Yukon Potatoes diced
4 oz (113 g) Maitake Mushrooms roughly chopped ( you can sub oyster mushrooms)
2 ribs of Celery chopped
1 med Onion ( 1 1/2 cups or 184 g) diced
3 cloves of Garlic minced
1/2 cup (70 g) Raw Cashews, soaked
4 1/2 cups (1,064 ml) Veggie Broth
1/2 cup (118 ml) Milk (can be oat milk)
3 Tbsp (60 g) of Butter
3 Tbsp ( 60 g) of Flour
1 tsp ( 5 g) Thyme
1 Bay Leaf
1/4 tsp of Old Bay Seasoning
Salt & Pepper to taste
Directions
1. Soak the cashews in hot water for at least 30 minutes. Rinse, drain and set aside.
2. Make the cashew cream by blending the 1/2 cup of oat milk with the soaked cashews until smooth and creamy. Set aside
3. In a large pot, melt the butter on medium heat and sauté the onions and celery until the onions are translucent. About 3-5 minutes. Add in the garlic, thyme, old bay, potatoes and mushrooms and continue cooking for another 5 minutes.
4. Add the flour to the pot and mix well. Cook for a minute or two to cook out the raw flour taste. Add the vegetable broth and bay leaf then bring to a low boil. Turn down the heat to a simmer, cover the pot and cook for 20 minutes or until the potatoes become fork tender.
5. Add the cashew cream and mix well. Check for seasoning and simmer for another 15-20 minutes until soup thickens and heats through.
6. Serve.