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Veggie stew

Veggie Stew


1 ounce dried shiitake mushrooms, rehydrated and chopped, or 1/2 pound fresh shiitake mushrooms
3 shallots, chopped
1 tablespoon olive oil
1 pound carrots, cut into 1‑inch chunks
1 pound potatoes, peeled and cut into 1‑inch cubes
1 bay leaf
1 tablespoon paprika
1 1/2 tablespoons butter
  Salt and freshly ground black pepper to taste  
2 tablespoons fresh parsley, chopped
1 1/2 cups water
1 tablespoon all-purpose flour
1/4 cup finely grated Parmesan cheese, for garnish


Place the mushrooms and shallots in a large stockpot along with the olive oil and cook for 10 minutes.

Add the carrots, potatoes, bay leaf, paprika, butter, salt, pepper, parsley, and water. Cover and cook over medium heat for about 30 minutes. Remove the lid and add flour.

Stir until the mixture begins to thicken and let it simmer for another 10 to 15 minutes.

Remove the bay leaf.

Sprinkle the grated Parmesan cheese over each portion and serve.




Prep Time


Cook Time

Nutrition facts

Calories 265       
Fat 10.6 g
Sat Fat 4.8 g
Cholesterol 19.1 mg
Sodium 169.3 mg
Carbohydrate 35.6 g
Fiber 9 g
Protein 10.7 g

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