Rich Mushroom Stew (Print Version)

# Ingredients:

→ Dried Mushrooms

01 - ½ cup porcini mushrooms, dry
02 - ½ cup dried shiitake mushrooms
03 - 1 cup of hot water

→ Fresh Vegetables

04 - 2 medium potatoes, white
05 - 1 big onion, chopped small
06 - 2 sticks of celery, diced up
07 - 7 oz of Swiss brown mushrooms
08 - 1 large carrot, cut into small cubes
09 - 3 garlic cloves
10 - 7 oz of white button mushrooms

→ Base and Seasoning

11 - 1 tablespoon of soy sauce
12 - 3 cups of veggie broth
13 - 2 tablespoons of butter
14 - 2 tablespoons of olive oil
15 - ½ cup of heavy whipping cream
16 - 1 tablespoon of all-purpose flour
17 - 1 tablespoon of tomato paste

# Instructions:

01 - Let the dried mushrooms soak in hot water for 10–15 minutes. Save the water for later.
02 - Sauté potato, celery, onion, and carrot in butter. Pour in mushroom soaking water and broth.
03 - Brown mushrooms and onions together in oil and season as you go.
04 - Add sautéed mushrooms, soy sauce, and tomato paste to the base. Let it simmer for around 10 minutes.
05 - Stir in a mixture of flour and water to thicken. Then pour in the cream, adjust the flavors, and top with parsley and grated lemon zest.

# Notes:

01 - You can skip the cream to make it vegan.
02 - Freezes nicely if cream isn’t added.
03 - Stays fresh up to 4 days in the fridge.

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