Clamless Mushroom Chowder

Serves 4

Ingredients

• ¼ lb button mushrooms
• ¼ lb oyster mushrooms
• 2 tsp olive oil
• Pinch salt and pepper
• 2 russet potatoes, peeled ½” dice
• 1 carrot, ½” dice
• 2 stalks celery, ½” dice
• ½ yellow onion, ½” dice
• 2 cloves garlic, peeled and minced
• 1 tsp salt
• 2 ½ tsp old bay seasoning
• ¼ tsp dried thyme
• ¼ cup dill, rough chopped
• 1 Quart Ocean’s Halo® No Fish Broth
• 1 cup lite Coconut Milk (or other non dairy milk)
• Chopped Parsley for Garnish

Instructions

• Heat oven to 400F. Toss the mushrooms in olive oil and sprinkle with salt and pepper. Roast for 25 minutes until brown.
• Meanwhile, heat saucepan over medium high heat. Add 2 tsp olive oil. Add potatoes, onions, carrot and celery. Cook 3-4 minutes and add the garlic, salt, old bay and thyme. Sautee 5 minutes, stirring occasionally, until onions are translucent.
• Add No Fish Broth and simmer for 30 minutes. Remove from heat and stir in coconut milk, dill and roasted mushrooms.
• Pour into serving dishes and garnish with parsley.