Creamy Mushroom Stew (Print Version)

# Ingredients:

→ Dried Mushrooms

01 - 1/2 cup dried porcini mushrooms
02 - 1/2 cup dried shiitake mushrooms
03 - 1 cup hot water

→ Fresh Vegetables

04 - 2 medium-sized white potatoes
05 - 2 celery stalks, chopped
06 - 7 ounces Swiss brown mushrooms
07 - 1 big onion, diced
08 - 7 ounces of white button mushrooms
09 - 1 large carrot, diced
10 - 3 garlic cloves

→ Base and Seasoning

11 - 2 tablespoons of olive oil
12 - 1 tablespoon of soy sauce
13 - 3 cups vegetable broth
14 - 1/2 cup cream
15 - 2 tablespoons of butter
16 - 1 tablespoon of flour
17 - 1 tablespoon of tomato paste

# Instructions:

01 - Let the dried mushrooms sit in hot water for about 10–15 minutes. Keep the soaking water for later.
02 - Sauté the onion, celery, carrots, and potatoes in butter. Pour in the broth and the mushroom soaking liquid.
03 - Brown the fresh mushrooms and onions in oil with the seasoning.
04 - Mix the mushrooms into the base along with soy sauce and tomato paste. Let it simmer for about 10 minutes.
05 - Use a flour mixture to thicken the soup, stir in cream, and adjust flavors. Sprinkle parsley and lemon zest as garnish.

# Notes:

01 - You can make it vegan.
02 - Without cream, it freezes easily.
03 - Stays fresh in the fridge for up to 4 days.

Back