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MSGID: 35545.fidonet_cooking@1:105/500 2dde8d04
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Ever Beefless Stew
 Categories: Stews, Vegetarian
      Yield: 10 Cups
 
  1 1/2 lg Yellow or white onions
           - (3 c); diced 3/4"
  2 1/4 c  Carrots (3 md);
           - sliced lengthwise,
           - chopped 3/4"
      1 c  Celery ribs (3);
           - chopped 3/4"
      2 md Portobello mushrooms (4 c);
           - diced 3/4"
      6 cl Garlic; minced
      2 lb White potatoes (6 c);
           - peeled, diced 3/4"
    1/3 c  No-salt-added tomato paste
      1 tb Dried Italian seasoning
      1 tb Paprika
      2 ts Fresh rosemary;
           - finely chopped
  1 1/2 c  Peas; thawed
    1/2 c  Fresh parsley; chopped
 
  Preparation time: 40 minutes
  Cooking time: 20 minutes
  
  In a Dutch oven or soup pot, cook onions, carrots, and celery with
  1 tb water over medium-high heat for 8 minutes, stirring frequently
  and adding water, 1 to 2 tb at a time, as needed to prevent
  sticking. Stir in mushrooms and garlic; cook 5 minutes more,
  stirring frequently and adding water as needed.
  
  Stir in potatoes, tomato paste, Italian seasoning, and paprika. Add
  5 cups of water. Bring to boiling; reduce heat to medium-low. Stir
  in rosemary. Cook, covered, 15 minutes, stirring occasionally. Stir
  in peas; cook, covered, 5 minutes more or until carrots and
  potatoes are tender.
  
  Transfer 2 cups of the mixture to a blender. Cover and blend until
  smooth. Return to soup pot. Stir in parsley.
  
  Recipe by Cathy Fisher, Nov 15, 2021
  
  Recipe FROM: 
 
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