Ingredients
1 tbsp. vegetable oil
8 oz. button or shiitake mushrooms, halved
2 cloves garlic, minced
1 medium leek, white part only
3 small red potatoes, cut into 1-inch cubes (1.5 cups)
2 medium carrots, peeled and sliced (2 cups)
2 small parsnips, peeled and sliced (1.5 cups)
1.5 tsp. tomato paste
15 oz can crushed tomatoes
1.5 cups low-sodium vegetable broth
2 sprigs fresh thyme, plus 1 tsp chopped fresh time (divided)
1/2 cup lager beer
1.5 tsp quick cooking tapioca (can use cornstarch as thickner instead)
1 cup shredded cabbage
1 tbsp. white miso
2 tbsp chopped parsley
Directions
- Heat 1/2 tbsp oil in large pot over medium heat. Add mushrooms and garlic; saute until mushrooms are brown. Remove from pan. Add remaining 1/2 tbsp oil to pot. Add leek and cook 5 minutes. Add potatoes, carrots, parsnips and tomato paste. Cook 2 minutes. Add tomatoes, broth and tyme sprigs; bring to 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 tyme sprigs, stir in cabbage and miso. Simmer 4 to 5 minutes or until cabbage softens. Stir in chopped tyme and parsley. Season with salt and pepper if desired.
Serving Size: 1 cup
Calories: 118