Beefless Stew

You know me, always trying to make a vegetarian version of my favorite meat foods. While this one really doesn't come close to real beef stew, it is a very good vegetarian stew in it's own right. Great for this time of year. Add crusty bread and life is pretty good. My son who is going through a picky phase with vegetables at least ate the carrots and potatoes and peas out of this soup, which I count as a success in my book.

a bit adapted from McDougall's beefless stew
 

Beefless stew

Ingredients

• 1 lb crimini or 2 medium portabella mushrooms, cut into ¾-inch pieces (about 4 cups) 
• 1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
• 3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
• 3 ribs celery, cut into ¾-inch pieces (about 1 cup)
• 1½ tablespoon finely chopped garlic (about 6 medium cloves)
• 5 cups water
• 2 pounds white potatoes (2 large), peeled and cut into ¾-inch chunks (about 6 cups)
• ⅓ cup tomato paste (half of a 6-ounce can)
• 1 tablespoon dried Italian herb seasoning (I used Herbs de Provence which is french but was still good)
• 1 tablespoon paprika
• 2 teaspoons finely chopped fresh rosemary (I didn't have this so left it out, it was fine)
• 1½ cups cooked peas (if frozen, rinse under warm water)
• butter or oil for cooking

Instructions

1. Heat 1 tablespoon of butter or oil in a soup pot over medium-high heat.  Add the mushrooms and fry until browned on the sides, maybe 15 minutes, stirring every few minutes to try and get as many mushroom sides brown as possible. Transfer cooked mushrooms to another bowl.
2. In the same pan add a little more butter or oil, then fry the onions, carrots, and celery for about 8 minutes, or until mostly translucent.
3. Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding butter or oil if needed.
4. Add the 5 cups of water, potatoes, tomato paste, Italian seasoning, and paprika, and bring to a boil, uncovered. Reduce the heat to medium-low and stir in the rosemary (if using). Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes are very tender.
5. Add the peas and cook for 5 minutes more.
6. Place 2 cups of the stew (broth and vegetables) into a blender, and blend just briefly. Stir the mixture back into the pot to thicken the stew.