Chowdah!

This creamy, delicious stuff has no clams, and no cream, and does not hail from New England (but rather my kitchen) but uh…we call it Chowdah anyway.
2 T margarine (like Earth Balance)
8 ounces chopped mushrooms (lobster work fantastically, but oyster are also great, and shitake work too – and are easier to find!)
½ c raw cashews
2 c veggie broth
2 c water
½ medium sweet onion, diced
2 c cauliflower flourets, chopped
2 garlic cloves, crushed
½ t thyme
1 t sea salt
1 c Yukon gold potatoes, diced
¼ t natural smoke flavor
fresh ground black pepper to taste
Cook your mushrooms in 1 T margarine over medium heat in a skillet for about 10 minutes, set aside.
In a blender, powder the raw cashews, then blend with 1 c veggie stock until smooth and creamy.
In a heavy-bottomed stock pot, heat other T of margarine over medium high heat and cook onion, cauliflower, and garlic for 10 minutes (careful not to burn the garlic). Add thyme, the rest of your veggie broth and the creamy cashew mix, bring to a boil, then reduce to a simmer and cook for 15 minutes.

Blend until smooth with an immersion blender (if you don’t have one, you can do this in batches in a regular blender, just let it cool a bit, and be sure to remove the plastic piece in the center of your blender’s lid to let steam escape, and then cover it with a dish towel so you don’t end up with hot soup on your face). Add the diced Yukons to your smooth soup and cook over low heat (simmering) for 45 minutes. Finally, stir in your cooked mushrooms and the liquid smoke. Serve with a little sea salt with fresh ground pepper on top of each bowl.