This is so good I can eat it several times a week, several days in a row. It’s by Fork&Beans.
First off, it contains mushrooms. If you do not like them, sorry. But there’s no substitution I can think of.
For those of you still with us, let’s take a look at the ingredients.
For the Mushroom “Clams”:
½ c. roughly chopped shiitake mushrooms (or whatever mushrooms you have on hand)
¼ c. white wine
½ tsp. celery seed (not fresh celery)
1 tsp. vegan butter
For the Soup Base:
½ medium yellow onion
2 celery stalks, rinsed, finely chopped
3 medium-sized carrots, chopped
⅓ c. frozen corn
1 tsp. dried thyme
3 Tbsp. gluten-free flour
1 medium potato, cut into 1″ cubes
3 c. vegetable broth
½ c. nondairy milk
¼ c. fresh parsley, chopped
For the “Cream” base:
1 c. cauliflower, slightly steamed
¾ c. nondairy milk
1 Tbsp. vegan butter
¼ tsp. salt
¼ tsp. cracked pepper
How are we doing?
I happened to have all these things on hand except for the cauliflower and frozen corn. Those are easy to get right? It’s not like having to go out into the freezing cold to hunt down exotic ingredients you are not sure you will ever use again.
Have I titillated your sense? If so, go here for the directions and more delicious pictures »
Or click on the image below for Fork&Beans’ Cornflake Graham Crackers recipe. Omnivores never had it this good — plus it’s cruelty free and good for the planet and everyone on it!