Sunday, January 10, 2010

Mushroom Stew

adapted and dumbed down from The Vegetarian Epicure Book 2

1/2 stick butter
1 cup apple juice
1/3 cup vinegar
2 garlic cloves
1 cup potato peel broth
1 cup milk or water
1 tomato, diced
10-15 mushrooms
pepper and cilantro to taste

Brown the mushrooms in butter and garlic, be careful not to crowd them or they won't brown. Add 1 cup apple juice, 1/3 cup vinegar, 1 cup potato peel broth. Simmer. Add the milk or water if it looks like the soup is boiling down too much. Throw in the diced tomato. Add the pepper and cilantro to taste.

Serves three.

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