Recipe: Gluten-free 3-Mushroom Stew to Keep Us Warm this Winter

Three-Mushroom Stew

Yield: 10 servings

3 cups yellow onion, diced

2 cups carrots, chopped

1 cup celery, chopped

2 portabella mushrooms, chopped

2 cups button mushrooms, chopped

⅓ cup dried porcini mushrooms

6 cloves garlic, minced

12 white potatoes, peeled and chopped

5 cups water

1 Tbsp fresh basil, rough chopped

4 sprigs thyme

2 tsp dried oregano

1 Tbsp dried lovage

2 tsp dried parsley

2 tsp paprika

1 tsp sea salt

2 sprigs fresh rosemary

In a Dutch oven or large soup pan, cook onions, carrots and celery with 1 tablespoon water over medium-high heat for 8 minutes, stirring frequently.

Add water, 1 to 2 tablespoons at a time to prevent sticking. Stir in mushrooms and garlic.

Cook for 5 minutes more, stirring frequently. Add remaining water.

Stir in potatoes, fresh herbs and spices. Bring to a boil, then reduce heat to medium-low.

Cook, covered for 25 minutes or until potatoes and carrots are tender.

Remove herb stems. Transfer 2 cups of soup to a blender. Blend until smooth.

Return to Dutch oven and cook for 5 minutes longer.

Store in airtight container in fridge for up to one week. Store in freezer up to three months.

Recipe courtesy of Tiffany Hinton, GF Mom Certified. Connect on social media @GFMomCertified.