MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vegan Clam Chowder Categories: Soups, American Yield: 6 Servings 1/4 c Vegan butter 1 1/2 c Yellow onion; diced (1 md) 3 cl Garlic; minced 5 c Yellow potatoes; peeled and -diced into 1/4" pieces 1 1/2 c Celery; thinly sliced 1 tb Old Bay seasoning 1/2 ts Salt 1/2 ts Pepper 4 c Vegetable broth 3 c Vegan heavy cream substitute -* 1/2 c White wine 1 tb White wine vinegar 1/2 c Fresh parsley; finely minced Soup crackers; for topping 2 tb Vegan butter 16 oz Shiitake mushrooms; halved -and thinly sliced 2 1/2 tb White miso paste 2 1/2 tb Tamari or soy sauce (we -used low sodium) Preparation time: 15 minutes Cooking time: 45 minutes You won't miss the clams in this classic New England-style vegan "clam" chowder made with mushrooms. We were blown away by how authentic this tastes--give it a try ASAP! Heat a large soup pot to medium and add the butter. Add the onions and sauté for 6 to 8 minutes, stirring occasionally. Add the garlic and cook for another 2 to 3 minutes. Next, add the potatoes, celery, Old Bay, salt and pepper. Stir well and cook for 6 to 8 minutes. Add in the white wine, vinegar, broth, and cream and bring to a boil. Then, reduce the heat and simmer for 25 to 30 minutes, until the potatoes are tender. Meanwhile, heat a separate pan over medium-high heat. In a small bowl, whisk together the miso and tamari until no lumps remain. Add the butter to the pan, followed by the mushrooms. Cook for a few minutes, until the mushrooms are softened and some of the liquid has evaporated. Reduce the heat slightly and add in the miso/tamari mixture. Stir well and cook for 3 to 5 minutes, until the sauce reduces. Remove about 3 cups of soup from the soup pot and blend until smooth. This gives the chowder its quintessential creamy texture. Add back to the pot, add in the shiitake "clams" and chopped parsley and stir well. Enjoy hot topped with soup crackers! Recipe by Lexi Harrison Recipe FROM: MMMMM