Mushroom Stew

OMG! Delicious! And only about 125 calories per serving!

1 large onion, diced into ½-inch pieces

1 red bell pepper, seeded and thinly sliced

2 teaspoons chopped fresh rosemary

No-salt seasoning blend, adjusted to taste, or 2 tablespoons Dr. Fuhrman’s MatoZest

⅛ teaspoon crushed red pepper flakes (optional)

1 pound portobello mushrooms, sliced ⅜ inch thick

1 pound shiitake mushrooms, sliced

2 cloves garlic, minced

3 tablespoons tomato paste

4 cups low-sodium or no-salt-added mushroom or vegetable broth

1 tablespoon sherry vinegar (or red cooking wine)

2 tablespoons fresh parsley or tarragon, chopped

Water-sauté the onion, bell pepper, and rosemary, stirring occasionally until tender - about 8 minutes. Season with MatoZest or other no-salt seasoning blend and red pepper flakes (if tolerated). Add the mushrooms and sauté until tender and juicy, about 5 minutes. Add the garlic, tomato paste, vegetable broth, and sherry vinegar. Simmer over low heat for 15 minutes. Garnish with parsley or tarragon.

As always use discernment and swap out ingredients or omit them in order to make this safe for YOU. I will be coming out with more recipes for the most sensitive of us.

Mushrooms, if tolerated, are a great way to boost those Vitamin D levels and the soup is gentle on the stomach.