Parve Mushroom Chowder

By Bracha Shor—Sweet and Good Catering

This soup is fantastic. If you can soak the raw cashews overnight - hooray! If you didn't plan ahead, you can boil the cashews to quickly soften them up. This is a hearty and delicious soup, and it is fun to have in bread bowls. 


(Serves 4)



1¾ cups raw cashews, soaked

1 yellow onion, peeled and diced

2 Tbsp oil

2 stalks of celery, diced

2 medium carrots, peeled and diced

2 potatoes, peeled and diced

4 oz shiitake mushrooms, diced

8 oz baby portabella mushrooms, diced

2½ c vegetable broth

1 nori sheet (finely chopped)

1 Tbsp ketchup

¼ tsp liquid smoke (optional)

1 Tbsp lemon juice

1 Tbsp dried parsley

1 Tbsp corn starch

1 Tbsp water

1 cup cream of coconut milk

1 cup plain almond milk

2 cups cauliflower, boiled until soft and cooled

½ tsp salt

¼ tsp fine black pepper

1 tsp Old Bay (to taste)


1. Soak cashews overnight in salted water. (Or for the quick-soak method: simmer cashews over medium heat in salted water for 25 minutes.) Set aside.

2. Sauté onions with hot oil in a 10 quart pot over medium heat until translucent (about 5 minutes). Add diced carrot and celery, and sauté for another 2 minutes. Add potatoes and mushrooms and cook for about 5 more minutes. 

3. Add broth, ketchup, and nori, and simmer until potatoes are soft.

4. Blend cashews, cauliflower, coconut cream, salt, pepper, Old Bay, and almond milk until smooth. 

5. Once the potatoes are soft, add the cashew cream to the soup, and simmer to blend the flavors. 

6. Add the lemon juice.

7. Make a slurry (blend the cornstarch with the tablespoon of water), and add to the soup to help thicken it up. 

8. Serve in bread bowls or in regular bowls. Sprinkle with the parsley flakes for garnish. 

Rochel Lazar