Asparagus Leek & Mushroom Chowder

Serves 10-12


6 cups fresh mushrooms, sliced
6 large leeks, diced
2 10 oz packages of frozen asparagus, thawed
6 TBSP whole grain flour
1 tsp salt
4 cups unsalted oil-free vegetable broth OR 4 cups of water w/ 3 TBSP of vegan chicken-style seasoning
1 16 oz bag of frozen super sweet white corn
4 cups of non-dairy mik
1 cup of cashews*, soaked overnight or at least four hours


Sautée mushrooms, leeks and asparagus in a bit of vegetable broth until tender (about 10 mins).
Put vegetable broth or water with vegan chicken-style seasoning in blender with flour salt-and cashews* blend well and stir into sautéed veggies. Add corn and milk, and heat until thick and bubbly - heat thoroughly but do not boil.
Add fresh ground black pepper to taste

*omit cashews if on a strict Cardiovascular disease reversal program.