1. Make the Cashew Heavy Cream
– Rinse the cashews well then transfer them to powerful blender and cover with the hot water. Allow to soak while you work on the chowder. Just before the chowder is ready make sure to come back and puree until smooth and creamy.
2. The Chowder
– In a medium size stock pot add a splash of water or a little drizzle of olive oil (omit the oil for WFPB & Plantricious diets) and sautee the onion with a pinch of salt until translucent.
3. – Add the garlic, oyster mushrooms and half of the fresh thyme and toss to coat well. Sprinkle with a tiny pinch of sea salt and hit it with the white wine. Cook until the mushrooms have wilted and the wine has evaporated. Transfer to a bowl and keep warm.
4. – In the same pot you cooked the mushrooms add the diced celery, diced potatoes, bay leaf, the rest of the thyme, onion powder, nutritional yeast and veggie kombu broth. Season to taste with sea salt and bring to a simmer. Cook until the potatoes and celery have softened. Discard the bay leaf and thyme sprigs if they are woodsy.
5. – Stir in the cashew cream. At this point if you would like your chowder to be thicker simply transfer 2 or 3 ladles into the blender and puree until smooth. Add it back into the pot and combine.
6. – Add the sautéed oyster mushrooms into the chowder and adjust seasonings. Serve hot garnished with fresh thyme, chives and crusty bread or oyster crackers on the side.