• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 6 large potatoes
  • 1 large onion
  • 4 garlic cloves
  • 2 medium carrots
  • 2-3 green onions
  • 4 tablespoons olive oil, divided
  • 2 sprigs fresh thyme
  • 3 bay leaves
  • 2 cups vegetable broth
  • 4 cups water
  • 8oz package of sliced FunGuy white button mushrooms
  • salt
  • black pepper

This week is double the FunGuy mushrooms with this thick and hearty potato stew! 

Golden brown sautéed onions, garlic, and carrots make up the flavor base of this stew to carry our whole white button mushrooms and earthy potatoes which make up the “meat” of this easy vegan dish. We’ve then blended half of the potatoes and all of the whole mushrooms, until smooth to turn it from soup into a flavor rich stew with chunks of cubed potato. Topping with a handful of our sautéed sliced mushrooms is sure to leave everyone feeling full and happy!

DIRECTIONS:

  1. Brush off any debris from the whole FunGuy mushrooms with a damp cloth, trim the stems, and roughly chop them on a cutting board. Peel the potatoes and chop them into 1 inch cubes. Peel the onion and garlic, chop the onion and crush the garlic with the flat side of the knife. Peel the carrots and trim the ends before chopping into thin rounds. Trim the roots off of the green onions before chopping and setting aside until later. 
  2. Heat half of the olive oil in a soup pot over medium high heat. Add the onion and garlic to the pot and cook 1 minute. Add the carrots and chopped mushrooms to the pot and cook 5-6 minutes or until the carrots are lightly browned around the edges. 
  3. Add the potatoes to the pot along with the thyme, bay leaves, vegetable broth, and water. Stir well, increase the heat to high, and bring to a boil. Once the soup has started to boil, turn it down to medium-low and allow it to simmer about 20 minutes. 
  4. Ladle out half of the potatoes and carrots from the pot and set aside. Remove the bay leaves from the pot, and remove the pot from the stove top.  and using an immersion blender, food processor, or blender blend the soup until smooth. Return the soup to the stove in the pot and add the reserved potato cubes and carrots to the pot. 
  5. In a sauté pan over medium high heat, heat the remaining olive oil. Add the sliced mushrooms to the pan and sauté 4-6 minutes, or until the mushrooms have browned around the edges. Transfer the sliced mushrooms to the soup and allow it to cook another 5 minutes. Turn off the heat and season the soup with salt and pepper to taste. 
  6. Serve each bowl with a bit of green onion on top! 

Have a Fun meal!