New England Clam-less Chowder (with Blewits or Oyster Mushrooms)

Recipe by Raeleen Wilson and Chris Tullar
Cooking with the Asheville Mushroom Club

We have made this soup many times, and it is super delicious. It is our favorite way to prepare blewits, and we serve this soup sometimes at our Fall Cultivation Workshops. If you don’t want to wait for your blewits to fruit, you can substitute with oyster mushrooms.


  • 1 1/2 cups peeled and finally chopped potatoes
  • 1 cup chopped and sautéed 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 sautéing
  • 3/4 lb blewit mushrooms, cleaned and chopped
  • 2 cloves garlic, chopped
  • 2 cups milk
  • 1 cup light cream
  • 2 tsp flour
  • 1 tsp Salt
  • 2 tsp Kelp powder
  • Oyster crackers to garnish


Boil potatoes, onion, bouillon, Worcestershire sauce, thyme, and pepper in 1.5 cups water until soft. Sauté 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 thick and bubbly. Serve oyster crackers as garnish.