Inspired by the classic American chowder, this indulgent chunky soup features a thick and creamy non-dairy milk base, tender potatoes, fragrant aromatics, and oyster mushrooms as the perfect substitute for clams.

Ingredients

Mushrooms

  • 1 tbsp olive oil
  • 250g/8¾oz king oyster mushrooms, sliced
  • 1 garlic clove, minced
  • 1 tsp soy sauce

Soup base

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 120ml/4fl oz dry white wine
  • 1 litre/1¾ pints vegetable stock
  • 3 tbsp plain flour
  • 2 medium potatoes, peeled and cut into bite-sized pieces
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 tsp kelp granules or dulse flakes
  • Salt and cracked black pepper to taste
  • 100ml/3¾fl oz vegan cream

      Method

      1. Heat the oil on a medium heat in large heavy based pan. Fry the mushrooms until soft, then add one clove of garlic. Fry for 1 more minute.
      2. Add in the soy sauce and mix well to coat the mushrooms. Place the mushrooms in a bowl and set to one side.
      3. Heat the remaining oil and fry the onions until soft. Then add the celery, carrots and the rest of the garlic and fry until tender.
      4. Add the wine and turn up the heat to boil. Once boiling reduce the heat and stir in the flour, stirring for a minute to remove any lumps.
      5. Gradually stir in the stock then add the potatoes and herbs. Simmer for 20 minutes or until the potatoes are soft. Return the mushroom mixture to the pan.
      6. Add the kelp/dulse and season to taste.
      7. Stir through cream and serve with crusty bread.

      Chef’s tip: If you prefer not to have the taste of the sea, replace the kelp/dulse with 1–2 tbsp chopped fresh parsley or dill. If you can’t get oyster mushrooms, substitute with small button mushrooms, halved.

      For more great ‘Soups and Sandwiches’, click here.

      Recipe details

      Serves: 4-6

      Prep time: 0 hr

      15 mins

      Cook time: 0 hr

      30 mins

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