Rich & Creamy Mushroom “Clam” Chowder

Button mushrooms and oyster mushrooms are the “clams” in this vegan clam chowder recipe. This soup is velvety-thick, hearty, and so full of flavor you’ll never miss the seafood.

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

OPTIONAL GARNISHES:
Fresh parsley
Oyster crackers
Sliced button mushrooms

View the full recipe at Kitchen Treaty →