Sometimes, when I’m sick, I hardly have an appetite. I think we’ve all been there. At times like those, you don’t want to sit around eating some big heavy dish. That’s where this stew comes in. It’s packed full of the good stuff!! I’m a vegetable lover anyway, so a soup that focuses around my love for portobello mushrooms is a huge win in my book. Nevermind the fact that this soup is insanely easy to make. It took me no time at all, and when I was through, I had an easy, hearty meal I can heat up for the next few days. When I’m sick, I’m all about ease. Whether or not you’re sick, you’ll absolutely fall in love with this vegan-inspired fall classic.
What you’ll need:
- 1 lb portobello mushrooms, chopped
- 2 carrots, sliced
- 4 cups vegetable broth
- 2 tbsp EVOO
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 large onion, chopped
- 1 cup dry red wine
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 2 lbs red potatoes, chopped into 1-2 in pieces
- 3 tbsp fresh thyme leaves
- 1 tsp liquid smoke
- 2 tbsp fresh chopped rosemary
- sea salt and cracked pepper to taste
Taking your EVOO, coat the bottom of a large pot over medium heat. When ready, add your mushrooms and cook until softened, roughly 5 minutes. Add your onion, celery, carrots and minced garlic. You want to make sure that you cook the veggies until they are nice and tender, remembering to turn them occasionally. Add your red wine and bring the mixture to a simmer, allowing the wine to reduce to about half. Next, stir in your flour, in small increments, until full incorporated. This will cause the sauce to thicken slightly.
At this point, you may now add your vegetable broth, tomato paste, rosemary, thyme and potatoes to the mix, making sure to fully incorporate all of the ingredients. Raise the temperature to bring everything to a simmer and let sit for roughly 45 minutes or until the veggies are nice and soft. (You want to make sure you lower your temperature again once you’ve gotten everything to simmer.) Stir and add a little bit of water to the pot if it becomes too thick.
Lastly, make sure to add the liquid smoke, sea salt and fresh cracked pepper. I don’t use a lot of liquid smoke and I’ll admit I was a little hesitant because I didn’t want it to overpower the dish as a whole. To my pleasant surprise, it wasn’t even an issue. The red wine and herbs blend so beautifully and this dish was just what I needed. It’s perfect for this time of year, when the temperature begins to drop and we start thinking of hearty, fall favorites to concoct. Keep your eyes open for more fall classics as we roll into November and I begin to crave baked goods.
Thank you all so much for taking the time to send your support my way. My entire philosophy revolves around fresh ingredients and ultimately being the most well-rounded chef that I can be. This whole experience has allowed me to branch out of my norms and try things that I wouldn’t normally. I already have a very seasoned palate, but I am always up for the challenge of learning new techniques and recipes.
I hope you all enjoy, from my heart to your table. ♥