New England-Style Clam Chowder

New England-Style Clam Chowder

Ingredients:

• 3 tbsp high heat oil (sunflower, avocado, camelina etc.)
• 6-8 portobello mushrooms (chopped)
• 2 medium onions (diced)
• 5 stalks celery (chopped)
• 2 tsp salt (or to taste)
• 4 cloves garlic (minced)
• 4 med red skinned potatoes (large dice)
• 1/2 tsp pepper
• 2 bay leaves
• 1 tbsp kelp granules
• 1 tsp dry thyme
• 1 cup white wine (or 1 tsp white wine vinegar)
• 2 tbsp white miso
• 4 cups stock
• 1 cup raw cashews (soaked)
• 3 cups kale (finely chopped)

Method:

1. Soak the cashews in water overnight or quick soak them by bringing 1 cup of water to a boil and pouring the hot liquid over the cashews in a bowl and letting them sit for 15 minutes, then drain and rinse the nuts.
2. Cut the pointed ends off your king oyster mushrooms and cut the mushrooms in half lengthwise. Chop the mushrooms into 1/8-inch-thick half moons and set aside.
3. Next, heat your soup pot on high. Once hot, add your oil, wait about ten seconds for your oil to heat up and add in your mushrooms.
4. While the mushrooms are cooking dice the onion, chop the celery, dice the potatoes and mince the garlic.
5. Once the mushrooms have cooked down, turn your heat down to medium-high and add your onions, celery and salt and sweat them until they are translucent.
6. Next, add in your garlic, potatoes, pepper, bay leaves, kelp granules and thyme and cook for 30 seconds or until garlic is fragrant.
7. Then add the white wine and miso and cook until the liquid in the pot is mostly evaporated (this will cook off the alcohol).
8. Next, add 3 c stock to the pot (reserving 1 c) and turn the heat on high until the soup starts to boil and quickly drop it down to a simmer. Simmer on med-high for approximately 30 minutes. Once the potatoes are soft the soup is ready.
9. Blend your cashews and the remaining 1 c stock together to make a cashew cream and whisk it into the soup. (Note: if you want the soup to be thicker, you can puree a portion of it and add it back to the soup).
10. Remove the bay leaves and add in the chopped kale. Mix it in on low heat until it is wilted. Will keep for up to 1 week.

Recipe Made by Jack Middleton (The Empowered Vegan)