This delicious mushroom stew is so savory and satisfying. It is real comfort food and healthy too.
1 large yellow onion, chopped
2 or 3 carrots, diced
1 large or 2 medium celery stalks, diced
2 portobello mushroom caps, chopped into pieces
4 cloves of garlic
2 tablespoons of tomato paste
1 teaspoon of soy sauce
1 tablespoon of paprika
2 1/2 cups of vegetable stock
2 sprigs of fresh rosemary, finely chopped
Salt and freshly ground black pepper to taste
Some fresh parsley chopped to sprinkle on top before serving
Cook the onion, carrots and celery for about 5-10 minutes in 2 or 3 tablespoons of water until softened. Add the mushrooms and garlic and cook for another 5 minutes. Add the tomato puree, soy sauce, paprika and cook for another minute or two. Add the stock and rosemary, simmer for about 15 minutes until the carrots are cooked through. Take a stick blender and use it to blend some of the stew in the pot to thicken the sauce, leaving the majority of the stew with pieces of vegetable intact.
Sprinkle with parsley and serve with brown basmati rice or mashed potatoes.