Clam-Free Chowder

• 2 Tbsp margarine, divided
• 1/4 lb oyster mushrooms, chopped into 1/2-inch pieces
• 1/2 cup cashews
• 2 cups vegetable broth, divided
• 2 cups water
• 1/2 cup onion, diced
• 1 1/2 cups cauliflower, cut into large pieces
• 1/4 tsp garlic, minced
• 3 bay leaves
• 1/2 tsp thyme, dried
• 1/4 tsp pepper
• 1 tsp sea salt
• 1 1/2 cups potatoes, peeled and diced

1. In a skillet over medium-low heat, sauté 1 tablespoons margarine and oyster mushrooms for 7 minutes, then set aside. In a blender, grind cashews to a fine powder, then add 1 cup vegetable broth. Blend until completely smooth.

2. In a large stock pot over medium-high heat, add 1 tbsp margarine, onion, cauliflower, and garlic. Sauté for 5 minutes, then add bay leaves, thyme, white pepper, remaining vegetable broth, cashew mixture, and salt. Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.

3. Using either an immersion blender or regular blender, blend until completely smooth. Add potatoes and cook over low heat for 40 minutes. Stir in the mushrooms. Serve hot.