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I Hate Mushroom Stew

I Hate Mushroom Stew

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
dalemcginnis

dalemcginnis

I hate mushrooms, but this recipe actually makes them edible. Being diabetic, I was trying to develop recipes that make the foods I hate edible and came up with this one. Both my wife (who loves mushrooms) and I like this stew.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large pot over medium heat; cook and stir chicken until no longer pink, 5 to 10 minutes. Add onion and garlic; cook and stir until onion is slightly tender, about 4 minutes. Pour chicken broth and water over chicken mixture; add potatoes, carrots, peas, salt, and pepper. Bring liquid to a boil.
  2. Place mushrooms in a food processor and pulse until minced. Add mushrooms and farro to broth mixture. Cover pot, reduce heat to low, and simmer until farro is tender, about 30 minutes. Season soup with thyme.
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