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Winter Vegetable Stew/Pie


A hearty belly-warming satisfying vegetable stew that's lovely and thick suitable for a savory vegetable pie filling.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


½ cup vegetable soup mix
3 cup mushrooms
slightly aged
3 cup water
½ each rutabaga (swede)
halved then thinly sliced
1 cup mushrooms
slightly aged, halved
6 small mushrooms, shiitake
coarsely chopped
1 tablespoon olive oil
1 x salt
1 x black pepper
5 each garlic cloves
finely chopped
½ cup sherry
1 medium yellow onion
cut into large piece
1 medium carrots
peeled, 1/2 inch slices
2 medium russet potatoes
1/2 inch slice
1 medium fennel bulb
quartered, in 1/2 inch slices
2 tablespoon thyme
fresh, or 2 teaspoons dried
2 tablespoon marjoram
fresh, or 2 teaspoon dried
2 tablespoon parsley leaves
fresh, or 2 teaspoons dried


A hearty belly-warming satisfying vegetable stew that's lovely and thick suitable for a savory vegetable pie filling.

Stock: Gently simmer until reduced to about 2 cups of liquid.

Heat 1 tablespoon of olive oil in a large skillet; add the mushrooms, pinch of salt, 2 or 3 grinds of pepper.

Sear the mushrooms over high heat until golden.

Add half the garlic and deglaze the pan with half the sherry.

When the pan is almost dry, transfer the mushrooms to a bowl.

Heat the remaining tablespoon of olive oil in a stew pot and add the onion, a pinch of salt, 2 grinds of pepper; sauté until onion is transparent.

Add the remaining garlic, rutabaga, carrot, potatoes, and fennel, sauté for 5 minutes.

Add the mushrooms, herbs, and the reduced stock.

Cover and simmer until vegetables are soft and flavors melded, about 30 minutes over medium/medium-low heat.

Serve over grain, pasta, or polenta (we used a mixed spiral spinach pasta and basmati rice leftover from previous meals), with crusty bread, breadsticks, or pretzels.)


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 3047% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 27% Vitamin C 7%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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