Ingredients
- 1 tbsp oil or vegan butter
- 3 cloves garlic minced
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 8 oz baby bella mushrooms quartered
- 2 bay leaves
- 1/2 tsp thyme or 1 spring fresh thyme
- 1/4 tsp ground sage
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 tbsp flour
- 3 cups broth or water
- 3/8 tsp salt depending on the saltiness of your broth
- 1 1/2 cups cubed potatoes
- 1 tsp vegan worcestershire sauce
- 3/4 cup cashew cream
- green onion for garnish (optional)
Steps
- Heat the oil in a large pot over medium heat and cook the garlic, onion, celery, and mushrooms for 8 minutes.
- Stir in the bay leaves, thyme, sage, onion powder, pepper, and flour, then cook for 1 minute.
- Pour in the water and add the salt and potatoes, then bring the chowder to a boil.
- Lower the heat and simmer uncovered for 20 minutes, until the potatoes are tender.
- Remove the bay leaves and stir in the Worcestershire sauce and cashew cream for 5 minutes.
- Season with salt and pepper, then add green onion if using.
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