Wild Mushroom Chowder

Courtesy of @bambigoesgreen

This is an exotic, dark and delicious combination.
You could serve this as an appetizer, but it’s so good, you’ll end up having seconds or thirds. A great way to discover different mushroom flavours!
And best of all, it’s so delicious that no one will even know that you’ve used soymilk in this recipe!

Ingredients:
2 1/2 Tbsp small organic onion, finely chopped
1/4 lb oyster mushrooms
1/4 lb Shitake mushrooms
1/2 cup white wine
2 small organic red potatoes unpeeled, cut into small cubes
1/2 cup adzuki beans, cooked
1/2 tsp dried rosemary
2 – 3 cups vegetable stock
1 tsp corn starch
1/2 cup soymilk

Method
1. Sauté the onion in the olive oil until translucent. Add the mushrooms and continue to sauté. Add white wine and reduce by half.

2. Add the potatoes, beans, wild rice and rosemary. Add the vegetable stock, soymilk and cornstarch. Bring to a boil, reduce heat and let simmer for 45 minutes.

Optional: After soup has cooked, pureé the liquid with half the solids. Add back the remaining solids, heat and serve.