Mushroom stew

This hearty stew is so filling and delicious. Mushrooms, carrots, potatoes, onions and fresh herbs form a delicious combination here.

Ingredients for 4 to 6 servings:

1 onion, coarsely chopped
2 celery sticks, chopped
500 g mushrooms, chopped
2 carrots, sliced
750 g potatoes, quartered
4 garlic cloves, minced
2 tbsp fresh Thyme leaves
1 tbsp chopped fresh rosemary
3 cups of water or Liver rescue broth
1 tbsp pure Tomato paste (one without additives)
2 tbsp Arrowroot plus 3 tablespoons cold water to thicken (optional)
2 tablespoons chopped fresh parsley for garnish

Preparation:

In a large pot, sauté the onions over medium heat for 3–5 minutes until softened. If necessary, add a little water to prevent burning. Now add the celery and sauté for another 2 minutes. Next, cook the mushrooms for 5–7 minutes until they are soft and browned.

Now add the garlic, carrots, potatoes, thyme and rosemary. Pour in water and tomato paste and bring to a boil. Cook uncovered for 15 to 20 minutes until the potatoes and carrots are tender.

If a creamy consistency is desired, mix the arrowroot and cold water in a small bowl to create a binding agent. Pour the mixture into the stew and stir well. Cook until stew has thickened, 2 to 3 minutes. Remove from heat and serve with fresh parsley.

Bon appetit!

source

stew, Carrots, Mushrooms, Celery stalks, Streptococci

Print / PDF / Email

Share/Send/Pin