Mushroom Stew

• 3 tablespoons butter
• 1 12 cups chopped onions
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 8 ounces cremini mushrooms, cleaned and roughly chopped
• 8 ounces white button mushrooms, cleaned and quartered
• 8 ounces baby portabella mushrooms, cleaned and quartered
• 8 ounces shiitake mushrooms, stemmed, cleaned, and the caps roughly chopped
• 1 lb yukon gold potato, peeled and diced into 1/2 pieces
• 1 teaspoon crushed rosemary
• 1 teaspoon sage
• 1 tablespoon crushed fresh thyme
• 2 cups vegetable broth
• 2 dashes Tabasco sauce
• 12 cup chopped fresh parsley
• 12 teaspoon salt (to taste)
• 12 teaspoon fresh ground black pepper

1. In a large soup pot over medium-high heat, melt butter; then add the onions and celery and cook until soft and fragrant, about 4 minutes, stirring often.
2. Add the garlic and cook for 1 minute.
3. Stir in mushrooms and cook about 3 minutes, stirring frequently.
4. Stir in potatoes; add the rosemary, sage, and thyme.
5. Cook about 1 minute.
6. Stir in the broth, and remaining ingredients.
7. Cover, and reduce the heat to low.
8. Simmer until the potatoes are soft when pierced with a fork, about 12 minutes.
9. Serve.

butter, onions, celery, garlic, cremini mushrooms, white button mushrooms, baby portabella mushrooms, shiitake mushrooms, gold potato, rosemary, sage, thyme, vegetable broth, tabasco sauce, parsley, salt, ground black pepper

Taken from www.food.com/recipe/mushroom-stew-148497 (may not work)