Ingredients

Chowder

1/2 cup water

2 garlic cloves, minced

1 onion, diced

3 leeks, washed and white and light green portion diced

3 celery stalks, diced

1 carrot diced

8 oz pkg bella mushrooms, thin slice

4 medium russet potatoes, medium dice

2 quarts vegetable stock

1 bay leaf

1/2 tsp dried thyme

1 tsp liquid smoke

1/4 cup cold water

1/4 cup whole wheat or oat flour

1/2 cup dry white wine - I used vermouth

2 sushi nori sheets, tear into small pieces (or 1 1/2 Tbsp dulse flakes)

1/4 cup nutritional yeast

1/2 tsp sea salt

1/2 tsp black pepper

Old Bay Seasoning (optional garnish)

Cashew Cream

1 cup raw cashews

2 cups water

Instructions

1. Cashew Cream: In a high speed blender, blend the cashews and water until smooth and creamy. Set aside.

2. Prepare your mise en place. (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly.

3. In a large stock pot over medium-high heat, saute the garlic, onion, leeks, celery, carrot, and mushrooms in 1/2 cup water until tender.

4. Add the vegetable stock, potatoes, bay leaf, and thyme to the stock pot and bring to a boil. Turn down the heat to medium and simmer until the potatoes are cooked until tender.

5. In a separate bowl, combine the 1/4 cup water with the flour and whisk until smooth. Add to the soup mixture.

6. Add the Cashew Cream, liquid smoke, white wine, nori pieces, nutritional yeast, salt, and pepper. Simmer until the flavors are well blended and you have a smooth, creamy consistency, stirring frequently.

7. Garnish with a dash of Old Bay Seasoning.

Serves 6-8

Note: If you aren’t fond of the fishy flavor of the nori, eliminate it and you have a rich, creamy, smoky potato soup.