Ingredients
Scale
For the Mushroom “Clams”:
- 1/2 c. roughly chopped shiitake mushrooms (or whatever mushrooms you have on hand)
- 1/4 c. white wine
- 1/2 tsp. celery seed (not fresh celery)
- 1 tsp. vegan butter
For the Soup Base:
- 1/2 medium yellow onion
- 2 celery stalks, rinsed, finely chopped
- 3 medium-sized carrots, chopped
- 1/3 c. frozen corn
- 1 tsp. dried thyme
- 3 Tbsp. gluten-free flour
- 1 medium potato, cut into 1” cubes
- 3 c. vegetable broth
- 1/2 c. nondairy milk
- 1/4 c. fresh parsley, chopped
For the “Cream” base:
- 1 c. cauliflower, slightly steamed
- 3/4 c. nondairy milk
- 1 Tbsp. vegan butter
- 1/4 tsp. salt
- 1/4 tsp. cracked pepper
Instructions
For the mushrooms:
- In a large saucepan (this is what you are using to make the soup so make sure it is big enough) sauté the mushrooms with the vegan butter over medium high heat.
- Add the white wine and stir until it is completely absorbed.
- Stir in the celery seed. Remove from heat and place the mushrooms on a separate plate.
For the “Cream” Sauce:
- Blend everything together in a high-speed blender. If it is too thick to blend add a tablespoon of nondairy milk at a time until desired consistency. Adjust seasonings according to preference.
For the Soup Base:
- Over medium-high heat, sauté the onions, celery, carrots, corn, and thyme together until the onions are translucent.
- Throw in the gluten-free flour and mix until well-combined.
- Add the broth and nondairy milk. Bring to a boil, stirring often.
- Add the potatoes and cream base. Allow to fully heat through (approx. 10-15 minutes).
- Add the mushrooms and chopped parsley last and heat another 2-3 minutes.
- Season according to taste. Garnish with fresh parsley.
