Kosher Mushroom Chowder New England Style

By /
Jump to Recipe Print Recipe

I’ll be honest, when I first thought about making a kosher version of New England clam chowder, I was stumped. The original relies so heavily on clams for that briny, oceanic flavor that defines the dish. But then I remembered my grandmother’s mushroom barley soup and how she’d layer different types of mushrooms to create incredible depth. That’s when it clicked.

This kosher mushroom chowder captures all the comfort and creaminess of the classic New England version without compromising on kashrut. I use a mix of shiitake, cremini, and oyster mushrooms to build that complex, umami-rich base that mimics the sea’s essence. The shiitakes provide earthiness, the creminis add meatiness, and the oyster mushrooms contribute a subtle briny note that’s surprisingly reminiscent of shellfish. A splash of vegetable broth made with kombu seaweed gives it that final oceanic touch.

Building Umami Without Shellfish

The key to getting the texture just right is in the roux. I cook the flour and oil until it’s golden and fragrant, which prevents any raw flour taste and helps thicken the soup perfectly. Then I slowly whisk in the broth to avoid lumps. The potatoes need to be diced small enough to cook through but large enough to hold their shape. I learned this the hard way after making mushroom mush instead of chowder one too many times.

The Perfect Mushroom Chowder Texture

This soup is perfect for Shabbat lunch or a weeknight dinner when you want something warming and substantial. I like serving it with crusty challah or some good sourdough bread for dipping. It keeps well in the fridge for up to three days, though the flavors actually improve overnight as everything melds together.

Kosher Mushroom Chowder New England Style - American recipe
I'll be honest, when I first thought about making a kosher version of New England clam chowder, I was stumped. The original relies so heavily on clams for that briny, oceanic flavor that defines the dish. But then I remembered my grandmother's mushroom barley soup and how she'd layer different types of mushrooms to create incredible depth. That's when it clicked. This kosher mushroom chowder captures all the comfort and creaminess of the classic New England version without compromising on kashrut. I use a mix of shiitake, cremini, and oyster mushrooms to build that complex, umami-rich base that mimics the sea's essence. The shiitakes provide earthiness, the creminis add meatiness, and the oyster mushrooms contribute a subtle briny note that's surprisingly reminiscent of shellfish. A splash of vegetable broth made with kombu seaweed gives it that final oceanic touch. The key to getting the texture just right is in the roux. I cook the flour and oil until it's golden and fragrant, which prevents any raw flour taste and helps thicken the soup perfectly. Then I slowly whisk in the broth to avoid lumps. The potatoes need to be diced small enough to cook through but large enough to hold their shape. I learned this the hard way after making mushroom mush instead of chowder one too many times. This soup is perfect for Shabbat lunch or a weeknight dinner when you want something warming and substantial. I like serving it with crusty challah or some good sourdough bread for dipping. It keeps well in the fridge for up to three days, though the flavors actually improve overnight as everything melds together.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1/4 cup olive oil
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 8 oz shiitake mushrooms stems removed, caps sliced
  • 8 oz cremini mushrooms sliced
  • 4 oz oyster mushrooms torn into pieces
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth preferably with kombu
  • 2 cups unsweetened coconut milk full-fat canned
  • 2 medium Yukon Gold potatoes peeled and diced small
  • 2 bay leaves
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add diced onion and celery, cooking until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add all the mushrooms to the pot and cook, stirring occasionally, until they've released their moisture and started to brown, about 8-10 minutes. The mushrooms should reduce significantly in volume.
  3. Sprinkle flour over the mushroom mixture and stir constantly for 2 minutes to cook the flour and create a roux. The mixture should smell toasty and look golden.
  4. Slowly whisk in the vegetable broth, about 1/2 cup at a time, whisking constantly to prevent lumps from forming. Once all broth is incorporated, bring to a simmer.
  5. Add diced potatoes, bay leaves, and thyme to the pot. Simmer for 15-20 minutes until potatoes are tender when pierced with a fork.
  6. Stir in coconut milk and season with salt and pepper. Simmer for another 5 minutes to heat through and allow flavors to meld. Taste and adjust seasoning as needed.
  7. Remove bay leaves before serving. Ladle into bowls and garnish with fresh chopped parsley.

Notes

For deeper flavor, soak a small piece of kombu seaweed in the vegetable broth for 30 minutes before using, then remove. The soup will keep in the refrigerator for up to 3 days and can be frozen for up to 3 months. If the soup gets too thick when reheating, thin with additional vegetable broth or coconut milk.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 890mg 39%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top