When the cold weather returns, there’s nothing better than a large bowl of thick mushroom stew to warm up. Blending potatoes, leeks, onion, celery, and three types of organic mushrooms gives this vegan stew a creamy texture. Try adding red pepper flakes to bring a little spice to the classic flavors.
White Bean Mushroom Stew
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Category
Soups
Servings
8
Prep Time
10 minutes
Cook Time
1 hour
Ingredients
3 cups Yukon gold potato (diced)
2 1/2 cups water
Salt and pepper
Olive oil
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¾ pounds king trumpet mushrooms (medium diced)
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¾ pounds oyster mushrooms (chopped)
¾ pounds cremini mushroom (sliced)
½ onion (diced)
1 leek (white only) (diced)
2 stalks celery (diced)
1.5 teaspoon minced garlic
1 teaspoon rosemary
1 teaspoon thyme
2 quarts vegetable stock
1 tablespoon champagne vinegar
3 cups kale (chopped)
2 15 oz. cans white or cannellini beans (drained)
Green onions for garnish
Directions
In a medium pot place the diced potatoes, 2 ½ cups of water, and a little salt. Boil on medium high heat for 15 to 20 minutes or until the potato is fully cooked. Set aside without draining.
In a large pot on high heat place enough olive oil to coat the bottom of the pot and heat until shimmering. Add a quarter pound of each mushroom (king trumpet, oyster, and cremini) and cook until they begin to release liquid. Remove them from pot.
Add 2 tablespoons of oil to the pot along with the onion, leek, and celery. Cook on medium high heat for 5 minutes, stirring occasionally. Add the garlic, rosemary, thyme, and the cooked mushrooms. Cook for an additional 5 minutes.
Add the vegetable stock and bring to a boil. Once it is boiling, reduce the heat to low and simmer for 10 minutes. Combine with the potato mixture and, using a blender or immersion blender, blend until everything is fully incorporated and smooth. Return to the pot.
Meanwhile, in separate pan sauté the remaining mushrooms (a half pound of each) with olive oil, salt, and pepper until all the liquid is released and they start to brown. This will take about 10 to 15 minutes.
Add the mushrooms to the pot of soup along with the champagne vinegar, kale, and beans. Cook on medium heat for 6 minutes. Add salt and pepper to taste.
Serve with green onion as garnish. Enjoy!
