Italian Portobella Stew
A hearty soup with portobella mushrooms and a luscious thick gravy. Sure to fill you up and keep you coming back for more. Kid friendly and mother approved.
Servings: 8
Ingredients
- 1 large onion coarsely chopped
- 3 medium carrots cubed or cut into circles
- 3 stalks celery chopped
- 3 garlic cloves minced
- 2 tsp Liquid Aminos
- 2 cups water
- 3 cups low-sodium vegetable broth
- 2 15 ounce cans of cannellini beans
- 1/3 cup tomato paste
- 2 tsp dried thyme or 3 tablespoons of fresh thyme
- 1 T paprika
- 2 tsp oregano
- 4 cups of portobella mushrooms chopped
- 6 cups potato chunks
- 1/2 cup fresh parsley chopped
- Salt and dried basil to taste
Instructions
- Coat the bottom of a large skillet with water and place on medium heat. Add mushrooms and cook until softened. This should take about 5 minutes. Add onions, celery, carrots, garlic and water. Cook until vegetables begin to become tender (about 5 minutes more). Stir occasionally.
- Add the broth, potatoes, tomato paste, and liquid aminos. Bring to a boil, covered. Reduce the heat to medium low. Cover and cook for 25-30 minutes, stirring occasionally, until the carrots and potatoes are very tender. Add the canned beans, herbs and salt; cook for 5 minutes more. Stir in enough basil to taste. Finally, place 2 cups of the stew into a blender; process briefly. Add this mixture back into the stew pot. This thickens the stew. Stir in the chopped parsley at the very end.