Hearty Vegetable Mushroom Stew
Perfect for a cold day, you can make this warming stew in the crockpot, or simmer it stovetop.
Recipe type: Soup, stew, main
Cuisine: Fall, winter
Serves: 6-8 servings
  • 2 TB vegan butter2 TB olive oil
  • 1¼ lb  small onions such as cipollinis, ends trimmed, peeled and quartered (or use the same amount of yellow or sweet onions, diced)
  • 4 medium carrots, peeled and sliced ½ inch
  • 2 med parsnips, sliced ¼ inch (8 oz)
  • 4 stalks celery, sliced ¼ inch thick
  • 4 large cloves garlic, minced
  • ¼ pound crimini mushrooms, chopped
  • ½ cup marsala wine or dark beer
  • 2 TB tomato paste
  • 1 quart mushroom broth
  • 1 quart vegetable or chicken broth
  • ½ cup chopped dried wild mushrooms, woody stems removed
  • 1½ pounds fingerling, yukon gold or red potatoes, cut 1 inch x ½ inch
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 TB Braggs liquid aminos or soy sauce, more or less to taste
  • 1 tsp worchestershire sauce (check for vegan if needed)
  • salt and pepper to taste
  • ½ TB arrowroot starch or cornstarch, whisked into ¼ cup cold water or broth
  • 1 TB apple cider vinegar
  1. Heat butter and oil in a large heavy saucepan over medium high heat.  Add the onions and toss to coat.  Sprinkle with salt, and cover and allow to sweat for 3-4 minutes.  Uncover and sauté for 2 minutes until softened.  Add carrots, parsnips and celery.  Cook for 3 minutes.  Add garlic and fresh mushrooms.  Sauté for a few more minutes, .  Deglaze plan with the  marsala wine or beer, scraping any brown bits from the bottom of the pan.  Add tomato paste.  Stir to coat the vegetables.
  2. Add the broths, dried mushrooms, potatoes, bay leaf, thyme, liquid aminos and worcestershire sauce.  Season to taste with salt and pepper, but careful not to over-salt because the stew will cook down and concentrate a bit.    Bring to a boil, then reduce to a simmer for 40 minutes, or until potatoes are tender, or put in the slow cooker on low for 8 hours.  Stir in the arrowroot or corn starch slurry. Remove 2 cups of the soup to a blender.  Puree.  Add back to the soup.   Stir in the apple cider vinegar.  Adjust salt, pepper and liquid aminos to taste.
Recipe by Spoon With Me at https://spoonwithme.com/hearty-vegetable-mushroom-stew/