Ingredients
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 cloves garlic minced ( or 1 tsp garlic powder)
- 6 oz oyster mushrooms, small dice
- 3 small russet potatoes, small dice
- 10 sprigs fresh thyme, thyme sprigs leaves removed
- 1/2 cup dry white wine
- 4 cups veggie stock
- 2 Tbsp Fysh sauce
- 2 Tbsp dulse flakes
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dill weed
Cashew Cream
- 1 cup raw cashews
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- dash white pepper
- 1 cup water
Instructions
Make Cashew Cream—Add cashews, garlic powder, onion powder, salt, white pepper, and 1 cup water to a high speed blender, blend until smooth. Set aside.
Warm dutch oven over medium heat. Add 2 Tbsp vegetable stock, onions and celery. Sauté until onions become translucent, about 7-8 minutes. Add garlic and sauté until fragrant, about 30 seconds. Season with 1 tsp salt.
Add mushrooms and thyme. Sauté on medium heat for 6-8 minutes, adding additional vegetable stock 1 tbsp at a time if vegetables begin to stick. Deglaze pan with white wine. Simmer for 1-2 minutes, or until wine is absorbed.
Add potatoes, vegetable stock, fysh sauce, dulse flakes, garlic powder, and salt and pepper. Bring ingredients to a boil. Cover and reduce heat to low and simmer for 15-20 minutes, or until potatoes are softened.
When potatoes are done, add cashew cream sauce and dill weed. Stir well. Taste for seasonings. Add additional salt and pepper as needed.
Serve with croutons or oyster crackers.
ENJOY!
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 531
- Sodium: 96g
- Fat: 16.2
- Saturated Fat: 3.2
- Carbohydrates: 71.3
- Protein: 22g
- Cholesterol: 0