RICH & CREAMY MUSHROOM "CLAM" CHOWDER
Button mushrooms and oyster mushrooms are the "clams" in this vegan clam chowder recipe. This soup is velvety-thick, hearty, and so full of flavor you'll never miss the seafood.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 17
Steps:
- Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
- Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
- Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
- Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
- Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.
MUSHROOM AND POTATO CHOWDER
My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.
Nutrition Facts : Calories 199 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 578mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
MUSHROOM VEGGIE CHOWDER
This rich buttery broth is loaded with mushrooms, broccoli and corn. I made it for "Souper Sunday" at our church, and it sure didn't last long! -Edward Reis, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 50 servings (12-1/2 quarts).
Number Of Ingredients 11
Steps:
- In three or four soup kettles, saute the mushrooms and onions in butter until tender. Combine the flour, salt and pepper; stir into mushroom mixture until well blended. Gradually stir in milk. Cook and stir until mixture comes to a boil; cook 2 minutes longer or until thickened and bubbly. , Stir in the broth, broccoli and corn; heat through. Just before serving, stir in cheese until melted.
Nutrition Facts : Calories 185 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 697mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
HOT FOR FOOD'S "SEEFOOD" CHOWDER
So far my favorite recipe from my favorite cookbook, a Vegan soup so rich, thick and chunky you'll feel like you must be at a high class seafood restaurant in Boston or somewhere else on the east coast.
Provided by Jackie DeSana
Categories Soup
Time 1h
Number Of Ingredients 21
Steps:
- Preheat your oven to 425 degrees. Remove the stems from the cremini or white mushrooms and wipe the tops with a wet paper towel to clean. Take the oyster mushrooms and pull them apart or roughly chop them into about 1 inch pieces. Leave the cremini mushrooms whole or cut them in half. Toss the mushrooms in 1 tablespoon of the olive oil, 1 teaspoon of Old Bay and 1/2 teaspoon each salt and pepper.
- On a separate baking sheet, toss the potatoes in another tablespoon of olive oil, thyme and another 1/2 teaspoon of salt and pepper. Please the potatoes and mushrooms in the oven on separate racks at the same time. Bake the mushrooms for 15 minutes and the potatoes for 20. If your oven cooks unevenly, switch them halfway through cooking.
- Drain and rinse the cashews and blend on high in a food processor or high speed blender with the two cups of water until very smooth.
- In a large pot over medium heat, heat the remaining 2 tablespoons of olive oil and cook the onions, carrots and celery for 5 minutes until the onions and celery begin to cook down and become translucent. Add the garlic, cayenne and the remaining 1 teaspoon of Old Bay seasoning and stir for 2 more minutes.
- Next, add the flour or potato starch and stir for 2 minutes until all the veggies are coated in it. Splash in a small amount of stock to loosen the bits that are stuck to the bottom of the pot. Next add the wine and stir consistently as it starts to cream. Stir for 2 minutes until it is bubbling then slowly add in the cashew cream mix slowly stirring the whole time, at this point it should look like a very creamy sauce, almost like an Alfredo. Then add in the vegetable stock and bring to a simmer.
- Add in the mushrooms, potatoes, dill and parsley and simmer for 15 minutes. Finish with fresh lemon juice. Serve with crackers or good crusty bread!
VEGAN NO CLAM CHOWDER
Best vegan clam chowder soup with oyster mushrooms, golden potatoes and cashew cream in a kombu seaweed broth. The ultimate Boston style clamless chowder recipe from scratch, thick and creamy, easy to make, gluten and dairy free!
Provided by Florentina
Categories Soup
Number Of Ingredients 21
Steps:
- If making your own stock start by bringing all the stock ingredients to a boil. Turn down the heat and simmer away until the stock has concentrated and reduced to 4 cups. Strain and set aside or refrigerate until needed. (it can be made a couple of days in advance if needed). Alternatively feel free to use a store bought veggie broth and add some dulse flakes or any seaweed to it to create that ocean flavor.
Nutrition Facts : Calories 231 kcal, Carbohydrate 29 g, Protein 10 g, Fat 10 g, SaturatedFat 2 g, Sodium 96 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
MUSHROOM CHOWDER
Make and share this Mushroom Chowder recipe from Food.com.
Provided by Tebo3759
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan over medium heat.
- Add mushrooms, onion and garlic.
- Cook about 5 minutes until mushrooms are tender.
- Stir in potatoes, carrot and water.
- Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper.
- Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.
OYSTER MUSHROOM CHOWDER
This delicious soup is a vegan version of clam chowder featuring oyster mushrooms instead of clams.
Provided by Cilantro and Citronella
Categories appetizer, main dish
Time 35m
Number Of Ingredients 19
Steps:
- Fry the mushrooms in 1 tablespoon of oil in a medium pan over medium-high heat, stirring occasionally, until browned. Meanwhile, mix together the water, miso, soy sauce and apple cider vinegar. If you don't have miso, mix together 1/4 cup water with 8 teaspoons soy sauce and 2 teaspoons vinegar. When the mushrooms have browned, pour the sauce over them and cook, stirring, until the liquid has evaporated. Taste and add enough salt make them quite salty like the sea. Remove from heat and set aside.
- In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the onion, celery and thyme and fry until soft and transparent. Add the flour and cook, stirring constantly, for about a minute. Slowly add the non-dairy milk and vegetable stock while whisking to avoid clumps. Bring to a boil, add the potatoes and reduce heat to a simmer. When the potatoes are beginning to soften, add the carrots.
- Once the potatoes and carrots are soft, remove from the heat and add the mushrooms, salt, pepper and lemon or lime juice. Serve garnished with fresh parsley.
Nutrition Facts : Calories 367 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 8 grams fiber, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1127 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CORN, MUSHROOM, AND POTATO CHOWDER (VEGAN)
Vegan comfort food! This recipe is inspired by one from Alex Jamieson's The Great American Detox Diet, but modified quite a bit by me. If you have picky eaters at your house, you can leave the mushrooms on the side and let each person decide whether to add them to his/her bowl.
Provided by Prose
Categories Chowders
Time 25m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
- Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
- Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
- Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
- Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
- Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.
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- Render the bacon on medium heat in the soup pot you will cook the chowder in. While the bacon renders, chop the vegetables and mushrooms.
- When the bacon has given up most of it’s fat, drain off the fat into a small mixing bowl and reserve. Cool the fat for a few minutes, then stir in the flour and reserve, it should make a loose paste.
- Add all the soup ingredients except the cream to the pot with the bacon, cover, bring to a simmer, turn the heat to low and cook for 20 minutes, or until the vegetables are tender.
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- Make cashew cream first. Drain the cashews you soaked and add them to a blender. Then add the non-dairy milk, nutmeg, cayenne and a pinch of salt and pepper. Blend, scraping down the sides as needed until the mixture is completely smooth. It may take a few minutes depending on your blender. Set aside.
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- Add the garlic, bay leaf, thyme, ground mustard and turmeric and give everything a quick stir. Add the mushrooms and cook another 5 minutes or so until wilted. Stir in the potatoes and pour in the water.
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