Oyster Mushroom Chowder
A plant-based 'oyster' chowder that leans on oyster and white button mushrooms for meaty, briny character, simmered with potatoes, carrot, celery, and fresh thyme and finished with miso and sherry vinegar. A seafood-free tribute to New England-style chowder.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Yield
- 4 servings
- Category
- Soup
Nutrition (estimated)
per about 1.5 cups- Calories
- 190 kcal
- Protein
- 8 g
- Fat
- 1 g
- Carbs
- 39 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 280 mg
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
- Heat 1 cup Vegetable Broth 2.0 in a large pot. Cook onion, carrot, celery, and potatoes covered ~15 min.
- Add all mushrooms and remaining broth; bring to a boil.
- Reduce to medium-low; add parsley, nutritional yeast, thyme, and pippali.
- Dissolve miso in ½ cup hot broth; stir into soup. Simmer uncovered 20 min.
- Finish with vinegar and serve hot.