Here’s a great comfort food, the blended flavors and textures will satisfy your taste buds! Get back to Mother Nature with this whole food, plant-based soup. You will be surprised to see how Shiitake mushrooms chopped have a wonderful look and texture – who knew? You will be asking for seconds and thirds and check out the wonderful nutritional value!
Serves: 6 –
- 2 cups water
- 1 tablespoon garlic minced
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, sliced
- 2 potatoes, diced with skin
- 8 ounces Shiitake mushrooms, diced
- 1 tablespoon parsley
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried savory
- 1/2 teaspoon paprika
- 3 tablespoons nutritional yeast
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 bay leaf
- 1/2 teaspoon thyme
- 1/2 lemon, juice
- 1 1/2 sheets nori roasted seaweed, crumble
- 1 (28 1/2-ounce) can crushed Italian plum tomato
- 1/2 cup dry sherry
(Pressure Cooker directions below but can easily be adapted to cooking on the stove top.)
Prepare all vegetables. Shiitake mushrooms chopped have the same look and texture as clams.
Place all ingredients, except sherry, in the pressure cooker. Cook on medium pressure for 4 minutes. Take cooker off the hot burned, let it set for 10 minutes then quick release the pressure. After pressure is released, add sherry to chowder, stir. Serve warm.
NUTRITION FACTS
Amount per Serving,Calories 161,Calories From Fat 4,Total Fat 1g,Saturated Fat 0g,Cholesterol 0mg,Sodium 64mg,Total Carbohydrate 27g,Dietary Fiber 7g,Sugars 5g,Protein 7g
