Recipe from www.forksandbeans.com (slightly modified)

Prep time: 15 mins, Cook time 30 mins

Ingredients for the Mushroom “Clams”:

• 1 cup roughly chopped shiitake mushrooms (or whatever mushrooms you have on hand)
  
  
• ½ cup white wine
  
  
• 1 teaspoon celery seed (not fresh celery)
  
  
• 2 teaspoons vegan butter

• ⅓ medium yellow onion, chopped
  
  
• 2 celery stalks, rinsed, finely chopped
  
  
• 2 medium-sized carrots, chopped
  
  
• ⅓ cup frozen corn
  
  
• 1 teaspoon dried thyme
  
  
• 3 tablespoon gluten-free flour
  
  
• 1 medium potato, peeled and cut into 1" cubes
  
  
• 3 cups vegetable broth
  
  
• ½ cup nondairy milk
  
  
• ¼ cup fresh parsley, chopped

• 1 cup cauliflower, slightly steamed
  
  
• ¾ cup nondairy milk
  
  
• 1 tablespoon vegan butter
  
  
• ¼ teaspoon salt
  
  
• ¼ teaspoon cracked pepper

Instructions for the mushrooms:

1. In a large saucepan (big enough to make the soup) sauté the mushrooms with the vegan butter over medium high heat.
   
   
2. Add the white wine and stir until it is completely absorbed.
   
   
3. Stir in the celery seed. Remove from heat and place the mushrooms on a separate plate.

Instructions for the “Cream” Sauce:

1. Blend everything together in a high-speed blender. If it is too thick to blend add a tablespoon of nondairy milk at a time until desired consistency. Adjust seasonings according to preference.

Instructions for the Soup Base:

1. Over medium-high heat, sauté the onions, celery, carrots, corn, and thyme together until the onions are translucent.
   
   
2. Throw in the gluten-free flour and mix until well-combined.
   
   
3. Add the broth and nondairy milk. Bring to a boil, stirring often.
   
   
4. Add the potatoes and cream base. Allow to fully heat through (approx. 10-15 minutes).
   
   
5. Add the mushrooms and chopped parsley last and heat another 2-3 minutes.
   
   
6. Season according to taste. Garnish with fresh parsley.