Vegetarian

Creamy potato mushroom chowder is for Dinner.

Creamy potato mushroom chowder takes several minutes to prepare.

Creamy potato mushroom chowder takes several minutes to cook.

Creamy potato mushroom chowder makes 6 servings.

The ingredients for Creamy potato mushroom chowder are:

3 clove Garlic
0.25 cup Cornstarch
20 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
1 tsp Colgin Liquid Smoke
100 gram(s) Mushroom, oyster
3 oz Onion, sweet, raw
2 serving Shitake Mushrooms (4 mushrooms, 72 grams)
3 serving Cellery, Raw -1 Stalk, large (11" - 12" long) (64g)
4 cup Cauliflower, raw
5 cup Vegetable Broth
18 oz Potato, red, raw

Here is how you make Creamy potato mushroom chowder:

First, we?re going to need to soften up some Cashews for the Cream Sauce. This takes awhile so start this early ? preferably 4 hrs or so before you plan on cooking ? overnight is even better. Add very hot water to cover 1/3 cup Unroasted Cashews and set aside.Now we?re going to chop and saut? a Yellow Onion, 2 Carrots, 2 Stalk of Celery, and 2 Russet Potatoes in ? cup of Veggie Broth. We really want to let this cook awhile to soften up the carrots and potatoes.Once the onion has softened up a bit and turned translucent ? 5 minutes maybe ? we?re going to add 8oz of chopped Baby Bella Mushrooms and about 4oz of sliced Shiitake Mushrooms. You could use Oyster Mushrooms as well ? they?re both kind of meaty and chewy like clams.Let that continue to simmer, adding additional veggie broth as needed to prevent sticking, until the mushrooms have reduced in size and the veggies are becoming tender.n a small pot, boil about 2 cups of Cauliflower Florets in some cold water until softened.Yep this is the SECRET INGREDIENT to our super creamy cream sauce! And you can?t taste the Cauliflower at all once we?re done.Once softened, add the cauliflower to the blender along with the strained cashews, 1 cup Vegetable Broth, 1 cup Unsweetened Almond Milk, 1 Tbs Corn Starch, 1 tsp Nutritional Yeast, ? tsp salt, ? tsp pepper, and 2-3 cloves of Garlic.Blend on high until it?s smooth and creamy.Before we go on, take a taste of the soup veggies. If they?re soft and tender we?re good to go. Otherwise let that continue to simmer until the veggies are done.Once the veggies are ready, stir in the Cream Sauce and mix well.To thicken our Potato Mushroom Chowder ? whisk 1 Tbs of Cornstarch with 1 Tbs of Almond Milk and stir that into the soup. It should start to thicken immediately.Right before serving, stir in 1-2 Tbs of Lemon Juice and 1 Tbs of dried Parsley.Recipe from BrandNewVegan.comServing Size:?8

The nutritional information for Creamy potato mushroom chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 157.7

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 917.7 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 5.5 g
• Protein: 3.1 g

The dietary needs meet for Creamy potato mushroom chowder is Vegan