It’s Lent right now and that’s pretty much my favorite time of the year. As a mostly vegetarian, sometimes fish eater, every Catholic on the planet eats like me on Fridays. It’s the only time of year where my obnoxious restaurant questions can be excused and menu items are specifically tailored to my diet. One of my favorite things is clam chowder (when they don’t ruin it with bacon!).
I wanted to make a vegetarian/vegan version of this hearty soup. Oyster mushrooms naturally have an oceany favor, thus the name, plus kelp granules and Old Bay seasoning reinforces the flavor. I left the soup a little less clammy and more potato-y simply because that’s how I like it. If you get too many oyster mushrooms, the flavor gets really overwhelming. If you don’t have Old Bay seasoning, feel free to borrow mine. I needed it for a recipe a while ago and could only find a one pound can of it at the store. I could season everything I eat with Old Bay for a year and never use all of this, so if you really need some or have a suggestion of tasty ways to use it up – please let me know!
Please keep in mind that comments are moderated and
rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let us have a personal and meaningful conversation instead.