MMMMM----- Recipe via Meal-Master (tm) v8.06

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

1/4 c Vegan butter
1 1/2 c Yellow onion (1 md); diced
3 cl Garlic; minced
5 c Yellow potatoes;
- peeled & diced 1/4"
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 & 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 saute 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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