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🍄 Mushroom Chowder with Healthy Cheese
“Creamy, dreamy, and 100% shroom with a view.”

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🧀 Ingredients (Serves 4)
• 1 tbsp olive oil
• 1 tbsp butter (or plant-based if you’re feeling virtuous)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 lb mushrooms, sliced (mix varieties for that mushroom mic-drop)
• 1 medium potato, peeled and diced (chowder law)
• 1½ cups vegetable broth
• 1 cup unsweetened almond milk or oat milk
• ½ cup Greek yogurt or low-fat cream cheese (your healthy “cheese” element)
• ½ tsp thyme (fresh or dried)
• Salt & pepper to taste
• Chopped parsley or chives for garnish
Joke break:
Why don’t mushrooms throw wild parties?
Because they don’t want to be spored again.

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🍲 Instructions

1. Heat oil and butter in a large pot over medium heat. Add onion and garlic, cook until translucent, just like your boundaries after 3 bowls of this.
2. Add mushrooms, stir, and let them brown like they just got back from vacation. Cook for 8–10 minutes until reduced and rich.
3. Toss in the potatoes, thyme, broth, salt, and pepper. Bring to a simmer and cook for 10–15 minutes, or until the potatoes are fork-tender and emotionally available.
4. Pour in the milk, stir, then reduce heat to low.
5. Add Greek yogurt or low-fat cream cheese, stirring until smooth and creamy. Don’t boil it or the dairy gets cranky.
6. Taste test. Add more salt, pepper, or thyme until it sings. Bonus points if you hum while you do it.
7. Serve hot, topped with chopped herbs, a dash of cracked pepper, and your best soup face.
   Joke break:
   What did the mushroom say to the bowl of chowder?
   “You make me feel so stew-pidly happy.”

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🌱 Why You’ll Love It
• Lower fat, high flavor, your arteries approve
• Mushrooms give that umami magic without the meat
• Cozy enough for winter, classy enough for dinner parties
• Pairs well with crusty bread and questionable decisions

Final punchline:
Why was the mushroom the star of the soup?
Because it was a real fungi to be around.