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–+ servings
Creamy Blue Oyster Mushroom Chowder top down view with a garnish of avocado, herbs, and sliced jalapeno.

Blue Oyster Mushroom and White Bean Coconut Chowder

Sarah Harper MS, RD, LDN
This Blue Oyster Mushroom White Bean and Coconut Chowder is a quick, one-pot, recipe that can be ready in 60 minutes or less. 
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course dinner, lunch, Main Course, Soup
Cuisine American
Servings 4 serving

Equipment

  • 1 soup pot

Ingredients
  

  • 2 tbsp avocado oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 lbs Blue Oyster Mushrooms
  • 2 celery stalks, diced
  • 15.5 oz navy beans 1 can - or other white bean of choice
  • 4 oz green chilis 1 can
  • 6 cups vegetable broth
  • 1 can coconut milk
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1/4 tsp black pepper
  • 1 rosemary sprig
  • 3 tbsp coconut flour

Instructions
 

Chowder

  • Add the avocado oil to a medium-high heat soup pot. Sautee onions and garlic for 3 to 5 minutes.
  • Then add celery and mushrooms. Continue to cook for 3 to 5 minutes. Add the remaining ingredients except the coconut flour.

Coconut Flour Slurry

  • While the soup is simmering, add 2 to 3 tbsp of coconut flour and 1/2 cup of soup broth in a small bowl. Add this coconut flour slurry back to the soup to thicken.
  • Continue to cook the chowder on low heat for 30 minutes. Before serving, carefully remove the sprig of rosemary.

Toppings

  • Serve with desired toppings. Some of my favorites include, avocado slices, jalapeno slices, chopped fresh herbs like cilantro, parsley, or chives, and Coconut or Greek yogurt.
Keyword mushroom, plant based, vegan, vegetarian
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