From the kitchen
Creamy Wild Mushroom Chowder
Earthy chanterelles and creminis simmered in a thick, savory hemp milk broth that never breaks under sustained heat.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 3 tbsp Butter or Olive Oil
- 1 lb Mixed Wild Mushrooms, sliced
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 tbsp Flour
- 2 cups Vegetable Broth
- 1 1/2 cups Unsweetened Hemp Milk
- 1 tsp Fresh Thyme
- Salt and Pepper, to taste
Method
- Heat the butter in a pot over medium-high heat and sear the mushrooms until deeply golden, about 8 minutes. Remove half and set aside for garnish.
- Add the onion to the pot and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute.
- Sprinkle in the flour and cook 1 minute, then whisk in the vegetable broth until smooth.
- Reduce heat to low, stir in the hemp milk and thyme, and simmer 10 minutes, stirring occasionally.
- Season with salt and pepper and top with the reserved seared mushrooms.
Kitchen note
This is exactly the kind of long-simmered, heavy soup where hemp milk's stable emulsion earns its keep — it can hold at a low simmer far longer than a thinner milk without splitting, so don't be afraid to let it develop flavor.
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