Hearty New England Chowder

I know Memorial Day weekend doesn't scream hot soup but we made this a few months back and since we haven't been able to cook in our kitchen for the past two months, we had to dig in the archives.  This soup is from a fun new cookbook I bought that takes recipes from the Betty Crocker cookbook and makes them Vegan.  I'm excited to get back in the kitchen because I have at least 20 more recipes earmarked!

Hearty New England Chowder

(Betty Goes Vegan Cookbook)

2            tablespoons olive oil

              dash of liquid smoke

1            large red onion, diced

3/4         cup sliced oyster mushrooms

1            tablespoon white wine

1            teaspoon fresh thyme

3            stalks celery, diced

2            russet potatoes, baked and cubed

1            cup vegetable broth

1            teaspoon onion powder

1/2         teaspoon dill weed

1/2         teaspoon celery seed

1            teaspoon crushed black peppercorns, plus more as needed

1            teaspoon vegan Worcestershire sauce

1            14 oz. can artichoke hearts, drained

1/2         teaspoon sea kelp or seaweed granules

1            tablespoon chopped fresh parsley

1            cup soy milk

1            tablespoon Bragg’s liquid aminos

              salt and pepper to taste

In a large soup pot or dutch oven, heat the olive oil and liquid smoke over medium heat. Toss in the red onion and oyster mushrooms once the oil gets warm. Cook, stirring occasionally.

Once the onion is tender, toss the white wine, thyme, celery, and baked potatoes into the pot and gently mix. Simmer for 2-3 minutes, until the potatoes start to break down a little. Then stir in the broth, onion powder, dill weed, celery seed, 1 teaspoon of the black pepper, and the vegan Worcestershire sauce with a wooden spoon.  Once the chowder begins to boil, stir in the artichoke hearts, sea kelp, fresh parsley, soy milk, and Bragg’s.

Simmer another 5-7 minutes. Give your chowder another taste test and add any needed salt or pepper.  Once the soy milk thickens, remove soup from the heat and enjoy.