• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 2 shallots
  • 2 carrots
  • 1 head of cauliflower
  • ½ head cabbage
  • 2 medium potatoes
  • 3 sprigs thyme
  • 2 sprigs rosemary
  • 2 tablespoons olive oil
  • 4 cups water
  • 3 cups vegetable broth
  • 2 bay leaves
  • chili peppers (optional), sliced
  • Salt and black pepper

No need to got to New England to get some tasty chowder, just head to the kitchen!

All you need to stir up a pot of this healthy soup is some earthy vegetables, fresh herbs, a rich vegetable broth, and a bit of water. Don’t worry, the milk or cream isn’t missing from that list! It just isn’t  needed in this recipe. Instead this chowder uses cauliflower and cabbage blended until smooth to create a delicious creamy texture for the potatoes and mushrooms to simmer in. 

We do suggest serving with some fresh crusty bread or your favorite soup crackers too!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and separate the stems from the caps. Thinly slice the caps and transfer them to a bowl, setting them aside. Peel the shallots and carrots before dicing them each. Remove any dirty or bad leaves from the cauliflower and cabbage before chopping each, reserving half of the cauliflower in the bowl with the sliced mushrooms caps. Thoroughly clean the potatoes before chopping them into 1-1½ inch cubes and add them to the bowl with the reserved mushrooms. Remove the stems from both the thyme and rosemary.  
  2. Heat the olive oil into a large soup pot over medium high heat. Add the shallots and saute 2 minutes. Add the carrots and mushroom stems and cook another 5 minutes. Remove half of the chopped carrots and add them to the bowl with the reserved mushrooms. 
  3. Add the cauliflower, cabbage, thyme, rosemary, water, and vegetable broth to the pot. Increase the heat to high and bring it to a boil. Remove the pot from the stove top and carefully blend everything with an immersion blender or food processor until smooth. Return the soup to the stove. 
  4. Add the bay leaves and the reserved mushrooms, carrots, cauliflower, and potatoes to the soup and bring it back up to a boil. Turn the heat down to medium-low and allow the soup to simmer 15-20 minutes or until the potatoes are cooked through. Taste and add salt and black pepper as needed. 
  5. Serve the soup immediately with the chopped chili peppers on top. 

Have a Fun meal!