The crisp cool air of autumn has me inspired to cook soul warming meals! This vegan Mushroom and Corn Chowder soup definitely fits the bill. The mushrooms, substituting for the traditional clams, add wonderful texture and flavor. Adrian and I enjoyed a hearty bowl with a sprinkling of oyster crackers, fresh kale salad and a glass of Pinot Grigio.
Heat the olive oil in a stockpot over high heat. Add the mushrooms (if available, oyster mushrooms would be wonderful), onions, garlic, salt and pepper and cook until brown.
Add the sherry and cook until it reduces by one-quarter.
Add the stock, potatoes, celery, corn (shaved from the cob if using fresh) and Old Bay. Bring to a boil. Reduce the heat and simmer until the potatoes are tender.
Stir in sour cream, thyme and tarragon and simmer for 2-3 minutes.
recipe adapted from Vedge by Rich Landau & Kate Jacoby