See- Food Chowder

A big bowl of this comforting chowder is simple and sophisticated as you like by varying (or not varying) the types of mushrooms you use.

2 pounds mixed mushrooms, including oyster, trumpet, chanterelle, straw, and shiitake 

2 to 3 tablespoons olive oil

1 teaspoon sea salt and fresh ground black pepper 

2 onions, diced

12 ounces red russet potatoes, diced

2 carrots, diced or sliced

1 red bell pepper, cored, seeded, and diced

5 cups vegetable stock

3 cloves, garlic, minced

1 cup white wine

1 tablespoon of Wakame Powder ( 1 tablespoon of Kelp powder; if you can’t locate kelp powder, use ground seaweed)

1 cup cashews 

2 cups water

1/2 cup minced parsley 

Preheat the oven to 425 F. Cut or tear the mushrooms into large bite- size pieces. Sprinkle with olive oil and season with salt and pepper. Spread onto baking sheets in one layer. Roast until browned and tender, about 20 minutes.

Meanwhile, in a heavy pot over medium heat, sauté the onions in a few tablespoons of water until soft. Add the potatoes, carrots, bell pepper, stock, garlic, and wakame powder and simmer until tender, about 20 minutes. Place the cashews and water in a blender and process until very smooth and creamy. Add the mushrooms to the soup, then add as much cashew cream as you like. Start with 1 1/2 cups or so, then simmer for 1 minute to thicken slightly and add more if you like it creamier. Season with salt and pepper. Sprinkle with the parsley. This chowder will keep in your fridge for 3 to 4 days.

MAKES 8 SERVINGS