Serves 8

1 Tbs vegetable oil
8 oz button or shiitake mushrooms, halved
2 cloves of garlic, minced
1 medium leek, white parts only, diced (1 cup)
3 small red potatoes, cut into 1 inch cubes (1 1/2 cups)
2 medium carrots, peeled and sliced (2 cups)
2 small parsnips, peeled and sliced (1 1/2 cups)
1 1/2 tsp tomato paste
1 15 oz can crushed tomatoes
1 1/2 cups low sodium vegetable broth
2 sprigs fresh thyme, tied in bundle, plus 1 tsp chopped fresh thyme, divided
1/2 cup lager beer
1 1/2 Tbs quick cooking tapioca
1 cup shredded cabbage
1 Tbs white miso
2 Tbs chopped parsley

Heat 1/2 Tbs oil in large pot over medium heat. Add mushrooms and galic, saute 8 minutes or until mushrooms are browned. Remove from pan. Add remining 1/2 Tbs oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips and tomato paste. Cook 2 minutes. Add tomatoes, broth and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occassionally.

Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.

Per 1 cup serving: Calories 118, Prot 4g, Total Fat 2g (<1g sat fat), Carb 23g, Chol 0mg Sodium 204mg, Fiber 5g, Sugars 5g

Vegetarian Times, March 2011, Page 44

20111201-153726.jpg

Advertisements