BBS:      TELESC.NET.BR
Assunto:  2/25 Clam Chowder 3
De:       Ben Collver
Data:     Wed, 25 Feb 2026 07:09:41 -0800
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegan Clam Chowder
 Categories: Soups, American
      Yield: 6 Servings

    1/4 c  Vegan butter
  1 1/2 c  Yellow onion (1 md); diced
      3 cl Garlic; minced
      5 c  Yellow potatoes;
           - peeled & diced 1/4"
  1 1/2 c  Celery; thinly sliced
      1 tb Old Bay seasoning
    1/2 ts Salt
    1/2 ts Pepper
      4 c  Vegetable broth
      3 c  Vegan heavy cream
           - substitute *
    1/2 c  White wine
      1 tb White wine vinegar
    1/2 c  Fresh parsley; finely minced
           Soup crackers; for topping
      2 tb Vegan butter
     16 oz Shiitake mushrooms;
           - halved & thinly sliced
  2 1/2 tb White miso paste
  2 1/2 tb Tamari or soy sauce
           - (we used low sodium)

  Preparation time: 15 minutes
  Cooking time: 45 minutes

  You won't miss the clams in this classic New England-style vegan
  "clam" chowder made with mushrooms. We were blown away by how
  authentic this tastes--give it a try ASAP!

  Heat a large soup pot to medium and add the butter. Add the onions
  and saute for 6 to 8 minutes, stirring occasionally. Add the garlic
  and cook for another 2 to 3 minutes.

  Next, add the potatoes, celery, Old Bay, salt and pepper. Stir well
  and cook for 6 to 8 minutes.

  Add in the white wine, vinegar, broth, and cream and bring to a
  boil. Then, reduce the heat and simmer for 25 to 30 minutes, until
  the potatoes are tender.

  Meanwhile, heat a separate pan over medium-high heat. In a small
  bowl, whisk together the miso and tamari until no lumps remain. Add
  the butter to the pan, followed by the mushrooms.

  Cook for a few minutes, until the mushrooms are softened and some
  of the liquid has evaporated. Reduce the heat slightly and add in
  the miso/tamari mixture. Stir well and cook for 3 to 5 minutes,
  until the sauce reduces.

  Remove about 3 cups of soup from the soup pot and blend until
  smooth. This gives the chowder its quintessential creamy texture.
  Add back to the pot, add in the shiitake "clams" and chopped
  parsley and stir well.

  Enjoy hot topped with soup crackers!

  Recipe by Lexi Harrison

  Recipe FROM: 

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