Recipe by: Cooking with the Asheville Mushroom Club, Raleen Wilson and Chris Tullar, p. 27

  • 2 1/2 c. peeled and finely chopped potatoes
  • 1 c. chopped and sauteed onion
  • 1 cube chicken or vegetable bouillon
  • 1 tsp, Worcestershire sauce
  • 1/2 tsp. fresh chopped thyme
  • 1/2 tsp. pepper
  • butter or oil for sauteing
  • 3/4 lb. oyster mushrooms, cleaned and chopped
  • 2 cloves garlic, chopped
  • 2 c. milk
  • 1 c. light cream
  • 2 T. flour
  • 1 T. salt
  • 2 T. kelp powder
  • oyster crackers to garnish

Boil potatoes, onion, bouillon, Worcestershire sauce, thyme, and pepper in 1 1/2 c. water until soft.  Saute mushrooms and garlic in a small amount of  butter or oil.  Mix together the milk, cream, flour, and salt.  Add milk mixture, mushrooms, and kelp to the potatoes and cook until think and bubbly.  Serve oyster crackers as garnish.