Oyster Mushroom Chowder

Ingredients

• Vegetable Broth 2.0
• yellow onion
• carrot
• celery
• yellow potatoes
• oyster mushrooms
• white button mushrooms
• parsley
• nutritional yeast
• thyme
• pippali
• white miso paste
• sherry vinegar or apple cider vinegar

Instructions

1. In a large pot, heat 1 cup (235ml) of the Vegetable Broth 2.0) over medium heat.
2. Add the onion, carrot, celery, and potatoes.
3. Cover and cook until softened, about 15 minutes.
4. Uncover, stir in all the mushrooms and the remaining broth, and bring to a boil.
5. Lower the heat to medium-low, then add the parsley, nutritional yeast, thyme, and pippali.
6. Ladle ½ cup (120ml) of the hot broth into a small bowl.
7. Add the miso paste and mix until well blended.
8. Stir the miso mixture into the soup.
9. Simmer, uncovered, until the vegetables are tender, about 20 minutes.
10. Stir in the vinegar.
11. Serve hot.