Hearty Vegetable Stew (BLR)

• 2 medium onions, minced
• 1 medium celery rib, minced
• 1 medium carrot, peeled and minced, plus 4 large carrots, peeled, halved lengthwise, and cut into 1-inch lengths
• 1 teaspoon olive oil
• Salt
• 9 medium (about 1 1/4 pounds), stems discarded, gills removed, caps halved and then sliced 1/2 inch thick
• 10 ounces white mushrooms, wiped clean, stems trimmed and mushrooms halved
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary
• 1 teaspoon fresh minced thyme leaves, or 1/2 teaspoon dried thyme
• 1/2 cup dry white wine
• 4 cups low-sodium vegetable broth
• 1 1/2-2 cups water
• 1 (14.5-ounce) can diced tomatoes
• 2 bay leaves
• 1 1/2 pounds red potatoes (about 4 medium), peeled and cut into 1-inch pieces
• 1 cup frozen peas, thawed
• 1/4 cup minced fresh parsley leaves
• 1 tablespoon balsamic vinegar
• Ground black pepper

Scraping out the gills of the portobellos or they would otherwise muddy flavor and color of the soup.

Mise en place.

Sweat the onions, celery, and carrots (I added some parsnips I had on hand) until vegetables are softened.

Add the mushrooms and cook until the liquid they release evaporates.

Add wine and reduce.  Then add broth, water, tomatoes, bay leaves, and potatoes and cook for about 1 hour.

 

The dish was fine, but hardly something that makes me want to give up meat really to prep and cook somewhat extensively.