Blue Ridge Mountain Wild Mushroom Stew

Name: Blue Ridge Mountain Wild Mushroom Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz, sliced mixed wild mushrooms; 3 medium, diced carrots; 2 stalks, diced celery; 1 medium, diced yellow onion; 2 cloves, minced garlic; 3 cups vegetable broth; 1 tsp dried thyme; 1 bay leaf; 1/4 cup heavy cream; 1 tbsp all-purpose flour

A hearty, earthy stew with foraged-style mushrooms and root vegetables, simmered to perfection for chilly mountain evenings.

Cuisine: American

Category: Soups

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

8 oz, sliced mixed wild mushrooms
3 medium, diced carrots
2 stalks, diced celery
1 medium, diced yellow onion
2 cloves, minced garlic
3 cups vegetable broth
1 tsp dried thyme
1 bay leaf
1/4 cup heavy cream
1 tbsp all-purpose flour

Instructions

Step 1: Heat 1 tbsp olive oil in a large pot over medium heat; add onions and celery, cooking until softened (5 minutes).
Step 2: Add mushrooms and garlic, sautéing for 3 minutes until mushrooms release liquid.
Step 3: Stir in carrots, thyme, and bay leaf; cook for 2 minutes to coat vegetables.
Step 4: Pour in vegetable broth, bring to a simmer, and cook uncovered for 15 minutes until carrots are tender.
Step 5: Whisk flour and 2 tbsp cold water into a paste, then stir into stew to thicken (cook 2 minutes).
Step 6: Remove bay leaf, stir in heavy cream, and simmer gently for 3 more minutes until slightly thickened and fragrant.