We really enjoyed this soup! It has quite a few steps, but still do-able in one pot. The creamy soup base made partly of cashew nuts is fantastic, I would have enjoyed it even without adding the mushrooms & potatoes in, (of course the mushrooms are the highlight). I'm not a big fan of oyster mushrooms so I used regular button instead. This is definitely a chowder, extremely thick. When Emily says to simmer on low in the last step, she means it...it's very easy to burn. I think you could adjust the amount of broth based on how thick you like your soup, I found 2 cups not quite enough. Thanks Emily, I can't wait to try this again!
This is the best soup ever! I make it at least once a week; would make it more often but we have to eat other things, too! I'm WFPB no oil (Whole Food Plant Based and don't add any oil to anything), so I water saute the onions and mushrooms, also I leave out the liquid smoke and the oil. It's so amazingly good that there's nothing more to say! Thank you Emily for the recipe!
I am so impressed with this! Definite keeper. First time using oyster mushrooms and I love them in this. They do mimic that clam texture pretty well! It's been many moons since I had clams or cream based chowder and I was on cloud 9 here. Husband eats regular clam chowder all the time and he fought me for the pot. I would add more water/broth next time. In half the cooking time mine had simmered down to a very thick chowder (out of which we got 2 large servings so I'll also double the recipe!)