Clam-Free Chowder

By Vegiegail

Ingredients

• 2 tablespoons non-hydrogenated margarine, divided
• 1/4 pound oyster mushrooms, chopped into 1/2-inch pieces
• 1/2 cup raw cashews
• 2 cup vegetable broth, divided (use a light-colored broth to make yours turn out lighter than mine did)
• 2 cups water
• 1/2 cup onion, diced
• 1 1/2 cauliflower, cut into large pieces
• 1/4 teaspoon garlic, minced
• 3 bay leaves
• 1/2 teaspoon thyme, dried
• 1/4 teaspoon white pepper
• 1 teaspoon sea salt
• 1 1/2 cup potatoes, peeled and diced
• 1/4 teaspoon natural smoke flavor
• 1/4 teaspoon black pepper, freshly ground
• 1 teaspoon fresh parsley, minced

Preparation

Step 1

In a skillet over medium-low heat, saute 1 tablespoon margarine and oyster mushrooms for 7 minutes, then set aside

In a blender, grind cashews to a fine powder, then add 1 cup vegetable broth. Blend until completely smooth.

In a large stock pot over medium-high heat, and 1 tablespoon margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add remaining vegetable broth, water, cashew mixture, and salt, Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.

Using either an immersion blender or a regular blender, blend until completely smooth. Add potatoes and cook over low heat for 40 minutes. Stir in the smoke flavor and the mushrooms. Serve hot, garnished with a sprinkle of freshly ground black pepper and a pinch of fresh parsley.
Top with oyster crackers, if desired.