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Title: Vegan Clam Chowder
Categories: Soups, American
Yield: 6 Servings

1/4 c Vegan butter
1 1/2 c Yellow onion; diced (1 md)
3 cl Garlic; minced
5 c Yellow potatoes; peeled and
-diced into 1/4" pieces
1 1/2 c Celery; thinly sliced
1 tb Old Bay seasoning
1/2 ts Salt
1/2 ts Pepper
4 c Vegetable broth
3 c Vegan heavy cream substitute
-*
1/2 c White wine
1 tb White wine vinegar
1/2 c Fresh parsley; finely minced
Soup crackers; for topping
2 tb Vegan butter
16 oz Shiitake mushrooms; halved
-and thinly sliced
2 1/2 tb White miso paste
2 1/2 tb Tamari or soy sauce (we
-used low sodium)

Preparation time: 15 minutes
Cooking time: 45 minutes

You won't miss the clams in this classic New England-style vegan
"clam" chowder made with mushrooms. We were blown away by how
authentic this tastes--give it a try ASAP!

Heat a large soup pot to medium and add the butter. Add the onions and
sauté for 6 to 8 minutes, stirring occasionally. Add the garlic and
cook for another 2 to 3 minutes.

Next, add the potatoes, celery, Old Bay, salt and pepper. Stir well
and cook for 6 to 8 minutes.

Add in the white wine, vinegar, broth, and cream and bring to a boil.
Then, reduce the heat and simmer for 25 to 30 minutes, until the
potatoes are tender.

Meanwhile, heat a separate pan over medium-high heat. In a small bowl,
whisk together the miso and tamari until no lumps remain. Add the
butter to the pan, followed by the mushrooms.

Cook for a few minutes, until the mushrooms are softened and some of
the liquid has evaporated. Reduce the heat slightly and add in the
miso/tamari mixture. Stir well and cook for 3 to 5 minutes, until the
sauce reduces.

Remove about 3 cups of soup from the soup pot and blend until smooth.
This gives the chowder its quintessential creamy texture. Add back to
the pot, add in the shiitake "clams" and chopped parsley and stir
well.

Enjoy hot topped with soup crackers!

Recipe by Lexi Harrison

Recipe FROM: <https://www.crowdedkitchen.com/vegan-clam-chowder/>

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