Hearty Mushroom and Veggie Stew
Author: 
Recipe type: Soup
Cuisine: Delicious!
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Hearty mushroom and veggie stew made with beef stock.
Ingredients
  • 1 tbsp. olive oil
  • 1 large onion, peeled and chopped
  • 1 & ½ cups cremini mushrooms
  • 3 garlic cloves, peeled and minced
  • 1 large red potato, chopped into 1 inch cubes
  • 2 large carrots, cut into 1 inch rounds
  • 1 celeriac root, peeled and chopped into 1 inch cubes
  • 3 & ½ cups beef stock (or other stock)
  • 2 tsp. dried rosemary
  • 1 tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • ¼ cup parsley, chopped
Instructions
  1. On a medium heat, add olive oil into a large soup pot.
  2. Add onion and a pinch of sea salt.
  3. Saute 2-3 minutes or until wilted.
  4. Add mushrooms and a pinch of sea salt.
  5. Saute 2-3 minutes.
  6. Add potato, carrots, celeriac, beef stock, rosemary and salt and pepper.
  7. Bring to a boil, cover and lower heat to simmer 20-25 minutes.
  8. Garnish with fresh parsley.
Recipe by Andrea Beaman at https://andreabeaman.com/hearty-mushroom-and-veggie-stew/