Sunday, May 18, 2008

Recipe: Mushroom Noodle Chowder

The original recipe came out of a vegetarian magazine in the 90's.  It can be made vegan by using egg free noodles and either omitting the sour cream or by using vegan sour cream.


8 cups vegetable stock*
2 large russet potatoes, peeled & cut into 1” cubes
1 large carrot, peeled & sliced
2 tbsp. oil
1 medium onion, finely chopped
2 cups fresh mushrooms, sliced
2 tbsp. white whole wheat flour
2 cups dried noodles (egg free)
seasonings of choice  (to taste)
vegan sour cream

*Edward and Sons Vegan Bouillon is my favorite.


1.  In a large soup pot, add potatoes and carrots to vegetable stock.  Bring to a boil; reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes.

2.  Heat oil in a large skillet over medium heat.  Add onions and sliced fresh mushrooms, saut√©, stirring frequently, until onions are dark golden, about 15 minutes.

3.  Sprinkle flour over vegetables in skillet, stir to coat, and cook for 1 minute, stirring constantly.  Add a cup of hot stock and stir to blend.

4.  Add contents of the skillet to the soup pot and stir to combine.  Add noodles and simmer until tender, about 8 minutes.  Season to taste.  Serve topped with yogurt or sour cream and chopped dill, if desired.

Servings:  Approximately 6.

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