Soup and stews – it’s that time of year! Cold and raining, or just cold or just raining, that’s what my weather has been like. So of course when it’s cold and / or gross outside that means it’s soup time. And this amped up soup is a stew without any thickening agent in it – which is saying something because I had planned to use arrowroot powder to thicken it up, but a ton of yummy tomatoes did the work. I hope you get to enjoy this vegan and gluten-free Mushroom Stew – Elimination Diet Recipe.
There is nothing wrong with a traditional soup – the more broth the healthier. But a thicker stew that just feels like home is the best. And when it has holiday herbs so it smells like the holidays? It is even better. This stew has a crap-ton of mushrooms going on – although why are mushrooms so expensive? They’re a fungus! Seriously, no reason for it. This stews got cremini’s and a couple Portobello mushrooms (why so expensive?) and dried mushrooms that I made into a broth. So much yum happening that with all the other veggies you don’t miss anything! The only weird thing to me is the dried mushrooms having a weird texture, but I’ve always thought that about dried mushrooms so nothing new there. It tastes so amazing I finally had to put the leftovers in the freezer for next week or I could have eaten the whole pot!
Start by bringing water to a boil with the dried mushrooms then turning off to soak. Wash the Portobello caps then use a spoon to gently scrape the ribs out of the cap then slice into small pieces and toss into your biggest soup pot with a little of the mushroom broth and start sautéing. Chop the sliced mushrooms into small pieces and toss in the hot pot – why sliced mushrooms if you’re just chopping the further? Best value for the size! Then just chop and drop the onion into the pot to sweat out. Add the carrots, garlic, rosemary, thyme, pepper, and vinegar and mix then add the paste and mix again and let cook a few minutes. Add the mushroom broth but not the mushrooms and be sure not to use the last little bit of the broth because that’s where the grit is. Then just add the rest of the tomatoes and cook then add the chopped celery and potatoes and cook about 20 minutes. Add the peas and green beans and cook another 10. Portion out and enjoy!
Mushroom Stew, 10 servings
1oz Pkg Mixed Dried Mushrooms
16oz Sliced Cremini Mushrooms
2 Portobello Mushroom Caps
1 Large Yellow Onion,
4 Medium Carrots
2 Tbsp Minced Garlic
2 Tbsp Dried Rosemary
1 Tbsp Dried Thyme
1 Tsp Black Pepper
1 Tbsp Balsamic Vinegar
1 Can Muir Glen Tomato Paste
32oz Can Muir Glen Fire Roasted Crushed Tomatoes
32oz Can Muir Glen Diced Tomatoes
16oz Can Muir Glen Diced Tomatoes
3 Stalks Celery
6 Small Red Potatoes
6 Large Kale Leaves
1 C Frozen Peas
2 C Green Beans
1. In a small pot bring 6-8 cups water to a boil with the dried mushrooms. Turn off and let soak.
2. Wash Portobello mushroom caps then use a spoon to scrape out the ribs from the mushroom. Chop into smallish pieces.
3. Pour a little mushroom broth into a large pot then add the mushrooms and let start cooking on medium heat.
4. Chop the sliced mushrooms into small pieces then add to the pot. Chop the onion and add also and let start to sweat.
5. Chop the carrots and add to the pot with the herbs, garlic, and balsamic and mix well. Add the tomato paste and mix really well and let cook about 2-3 minutes. Add the mushroom broth to the pot and mix, making sure not drop in the mushrooms.
6. Add the rest of the tomatoes and stir and bring to a boil. Once boiling lower the heat to low-medium and let cook.
7. Slice the celery and potatoes into small pieces and add to the pot. Chop the reconstituted mushrooms into small bits and add. Chop the kale into little pieces and add.
8. Let cook about 20 minutes then add the peas and green beans.
9. Let cook about 10 more minutes..