Mushroom Stew

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 1/2 cups chopped onions
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 8 ounces cremini mushrooms, cleaned and roughly chopped
• 8 ounces button mushrooms, cleaned and quartered
• 8 ounces baby portabella mushrooms, cleaned and quartered
• 8 ounces shiitake mushrooms, stemmed, cleaned, and the caps roughly chopped
• 1 lb yukon gold potato, peeled and diced into 1/2 pieces
• 1 teaspoon crushed rosemary
• 1 teaspoon sage
• 1 tablespoon crushed fresh thyme
• 2 cups vegetable broth
• 2 dashes tabasco sauce
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 in a large soup pot over medium-high heat, melt butter; then add the onions and celery and cook until soft and fragrant, about 4 minutes, stirring often. add the garlic and cook for 1 minute.
• 2 stir in mushrooms and cook about 3 minutes, stirring frequently.
• 3 stir in potatoes; add the rosemary, sage, and thyme. cook about 1 minute.
• 4 stir in the broth, and remaining ingredients. cover, and reduce the heat to low. simmer until the potatoes are soft when pierced with a fork, about 12 minutes.
• 5 serve.