oyster mushroom chowder

makes 4 servings
(based on kapha column, starchies as protein. increase starchies as needed)

ingredients

3-4 cups oyster mushrooms, hand shredded 

3 cups broccoli florets

1 teaspoon olive oil

1 medium yellow onion, small diced 

3-4 garlic cloves, minced

4-5 cups vegetable broth 

1/2 cup corn

1 1/2 cups cooked chickpeas

1/4 cup raw organic cashews, soaked overnight or in boiled water 30+ minutes

1/2 cup filtered water

unrefined salt and pepper 

fresh herbs such as dill or parsley

instructions

boil a cup of filtered water and pour over cashews in a small bowl or jar, and cover. 

in a soup pot, heat oil on medium. 

add the onions and sauté until translucent. add the mushrooms and sauté until light brown. add garlic. cook for 2-3 minutes, stirring frequently to prevent garlic from burning.

add broth and bring to simmer, then add chickpeas.

add the corn and broccoli and cook for 5 minutes.

drain the cashews and blend with th 1/2 cup filtered water until smooth, then add them to the pot. 

simmer until thickened.

season with salt and pepper to taste.

serve with fresh herbs on top.