Vegan Wild Mushroom Leek Chowder Recipe | Samsung Food App
Super creamy chowder with Yukon gold potatoes, wild mushrooms and all the leeks.
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Cooking tools:
- Blender
- Stockpot
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Mixing bowl
- Colander
- Peeler
- Stove
- Pot
- Spoon
- Kitchen towel
Ingredients
- 1 Cup Raw cashews, soaked*
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- Pinch of Nutmeg
- Pinch of Cayenne pepper
- 3 Tablespoons Vegan butter, I used Earth Balance
- 1 Large Leek, sliced
- 1 Stalk Celery, diced
- 4 Cloves Garlic, chopped
- 8 Ounces Mushrooms, I used shiitakes, oyster and baby bella
- 1/2 Cup Sweet Marsala wine
- 1 Bay leaf
- 2 Sprigs Fresh thyme
- 2 Large Yukon gold potatoes, diced
- 4 Cups Vegetable broth
- 1 Tablespoon Agave syrup
- Squeeze of Fresh lemon juice
- Salt
- Pepper
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