This mushroom stew is hearty and flavor-packed, with both fresh and dried mushrooms adding to the rich taste.
Quinoa adds protein and a boost of fiber.
This flavorful fall soup will be enjoyed by vegetarians and carnivores alike.
Photo:Will Dickey
Using a slotted spoon, transfer the mushrooms to a cutting board, reserving the water.
Roughly chop the mushrooms and return them to the water.
Heat 1 1/2 tablespoons oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Will Dickey
Transfer to a plate.
Repeat with the remaining 1 1/2 tablespoons oil and fresh mushrooms.
Add wine and stir to scrape up any browned bits on the bottom of the pan.
Will Dickey
Stir in broth, potatoes, salt, pepper and the soaked mushrooms with the soaking water.
Remove from heat and stir in nutritional yeast.
Divide quinoa among 6 bowls and top with the stew.
Will Dickey
To make ahead:
Cool stew to room temperature, about 1 hour.
Transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
