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Vegan Portobello Chowder

I recently adapted a favorite recipe, Mussel Chowder, to be Vegan friendly.  Introducing Portobello Mushroom Chowder.  The client loved it.  I guess all those years hanging out and being in business with my buddy Scott Maxwell, Chef and Vegetarian extraordinaire,  paid off.

 

Portobello Mushroom Chowder

Time: 1 hour

Serves: 6-8

6 ounce Artichoke Hearts quartered (Drain liquid if you use a jar or canned product)

extra-virgin olive oil

5 cloves garlic smashed

8 sprigs of thyme

1 stalk celery, diced

1 large onion, diced and divide portion into two halves

4 – 6 Yukon gold potatoes, peeled and cubed

1/2 cup white wine

1 tablespoon cornstarch (or 1 tsp of arrowroot)

2 cups vegetable stock (Please use a good quality one like Kitchen Basic Brand or make it yourself)

1 cup of Soy Creamer (I use Silk)

1.5 pounds Large Portobello Mushrooms (with the gills and stems removed and cut into thick strips)

Kosher salt and freshly ground black pepper

Place a large stockpot over medium heat.  Drizzle 2 tablespoon of extra virgin olive oil (evoo) into stockpot.  Add ½ of the chopped onions and sauté for 2 minutes or until they slightly brown around the edges. Stir in Artichokes Hearts and let the cook for another minute or so.  Add a 2 count of evoo, then toss in garlic, remaining ½ of the onion, thyme, celery and potato.  Cook for 10 minutes until vegetables are tender then add white wine.  Cook until liquid is reduced by half then add cornstarch, stirring to combine well.  Next, add the stock and soy creamer.  Bring to a boil whilst stirring then reduce heat to medium cooking for 20 minutes covered.  Next add the mushrooms.  Cook for 5-10 minutes until all the chowder thickens.  Season to taste with salt and pepper the last minutes and serve in large flat bowls.

 

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March 12, 2012 - Posted by | Let's Talk About Food

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