While we were in Cape Cod, I kept seeing restaurant after restaurant advertising their "Authentic New England Clam Chowder." I love taking in the sights, sounds, and flavors, but I just couldn't get myself to dig into the chowder. Since I'm a vegetarian, you can probably understand why. That's why I came up with this yummy alternative. Try it out and let me know what you think.

2 cups chopped oyster mushrooms
3/4 cup firm tofu (chopped in small pieces)
1 Tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 tsp Mrs. Dash chipotle seasoning
3 teaspoons dried thyme
3 teaspoons dried sage
1/4 teaspoon dried dill
1 bay leaf
1 1/2 cups vegetable broth
6 small red potatoes, peeled and cut into chunks
2 cups milk (or unsweetened soy milk)
1 10 oz. container sour cream
salt to taste

Put the oil in a soup pot and cook over low heat for 5 minutes. Add the chopped tofu, onion, celery, thyme, sage, dill, and bay leaf and cook until the vegetables are soft, about 10 minutes.

Add potatoes to the soup pot with the vegetable broth or water. Simmer until the potatoes are just tender, about 10 minutes. Add the milk and the mushrooms. Stir in the sour cream or flour/water mixture. Heat thoroughly for another 10 minutes. Salt to taste. Remove and discard bay leaf.

Serve with oyster crackers.