Although this soup has a satiny texture that would lead you to believe it contains cream, it is entirely dairy-free and delicious! If you have any leftover broccoli stalks from other dinners, this dish is the ideal way to use them up. It freezes well and is perfect for lunch or a wintertime warm-up snack! can be frozen in individual portions and microwaved later, or it can be served right away and seasoned with black pepper, curry powder, or even grated cheese (for folks who don’t mind dairy).
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
Ingredients
- ½ ounce dried mushrooms (such as porcini)
- 1 cup hot water, or as needed
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, minced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 pinch ground cloves
- 2 pounds assorted fresh mushrooms, cut into bite size pieces
- salt and ground black pepper to taste
- 1 ½ pounds tomatoes – peeled, seeded, and chopped
- 1 quart vegetable stock, or as needed
- 8 ounces instant polenta
- 4 teaspoons chopped fresh parsley, or as desired
Instructions
- Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
- Heat oil in a large pot over medium-high heat; cook and stir onion until soft, about 5 minutes. Reduce heat to medium. Stir in garlic, thyme, and cloves; cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
- Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
- Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.
- You can stir a small handful of fresh herbs into the polenta after cooking if desired.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 10 g |
| Protein | 18 g |
| Saturated Fat | 2 g |
| Sodium | 988 mg |
| Sugars | 16 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Just finished having this, very fresh and delicious. I added a couple punches of clove, creole seasoning and Adobo all purpose seasoning. I used canned tomatoes with a cup of tomato sauce to add a little thickness. Last I had fresh chanterelles which are meaty and delicious. We put it over rice or tortellini.
This is healthy comfort food! I used what I had on hand – quinoa, 2 cans diced tomatoes, and even some vegan crumbles for extra protein. We loved it! The ground cloves added a nice little hint of unexpected flavor. I will make this again!
Very tasty and easy to make! I used about 5 kinds of mushrooms for texture and flavor. Served with Rice
I used canned whole peeled tomatoes and fresh cherry tomatoes. I used the veggie stock to prepare orzo instead of polenta, my husbands favorite.
Very tasty & hearty! I used diced canned tomatoes with juice & added about a 1/4 cup of dry white wine. Served over mashed potatoes. Delicious! The chopped parsley added a bit of freshness that was wonderful. Will definitely make it again.
Nice vegetarian stew perfect for lent or meatless Mondays. Will make again.