Vegan Clam Soup

Reminiscent of New England clam chowder, this soup includes clam-flavored oyster mushrooms. Coconut milk can be added in place of almond milk for richer consistency.

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 medium onion, diced
  • 2 cloves garlic, crushed
  • 1 tsp. olive oil
  • 6 oz. oyster mushrooms, sliced
  • 2 large fresh shiitake mushrooms
  • 4 cups vegetable broth
  • 1⁄2 stalk celery, diced
  • 1⁄2 tsp. dried tarragon
  • 1 medium bay leaf
  • Sea salt, to taste
  • Shoyu, to taste
  • 1 cup almond milk
  • 1⁄4 cup parsley, chopped


  • In a large soup pot, sauté onions and garlic in oil until soft. Add mushrooms and sauté until cooked, about 8 minutes.
  • Add broth, celery, tarragon, and bay leaf. Bring to boil, lower heat, and simmer, covered, until vegetables are soft, about 10 minutes.
  • Season with salt and shoyu. Add almond milk. Simmer, covered, for 3 minutes. Remove half of the soup and purée in blender. Return puréed soup to pot.
  • Garnish with parsley.