RICH & CREAMY MUSHROOM "CLAM" CHOWDER

Rich & Creamy Mushroom

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 17

1/4 cup olive oil
1 medium yellow onion (diced (about 2 cups))
2 medium carrots (peeled and diced (about 1 cup))
2 stalks celery (diced (about 1 cup))
1/2 teaspoon dried thyme or 5-6 fresh thyme stems
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/4 cup all-purpose flour
4 cups low-sodium vegetable broth
2 cups Yukon Gold potatoes (washed and cut into 1/2-inch dice (about 1 pound))
6 ounces white button mushrooms (chopped (about 2 cups))
3 ounces oyster mushrooms (chopped (about 1 cup))
1 cup Silk® Unsweetened Soymilk
2 teaspoons red wine vinegar
Fresh parsley
Oyster crackers
Sliced button mushrooms

Steps:

Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.