Filus59602
Senior Cook
Creamy Leek, Potato and Mushroom Stew with Blue Cheese
Recipe By : Best Slow Cooker Recipes: Judith
Finlayson
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Meatless
Soups And Stews
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1/2 ounce dried porcini mushroom
1 cup boiling water
1 tablespoon vegetable oil
2 large leeks -- thinly sliced
4 celery stalks -- peeled;
thinly
sliced
2 cloves garlic -- minced
1 teaspoon dried thyme
1 teaspoon cracked black pepper
1 teaspoon salt
1 pound portobello mushrooms
or fresh cremini mushrooms
28 ounces canned tomatoes with juice --
coarsely chopped
1 cup vegetable stock -- hearty
2 large potatoes -- peeled, cubed
(1/2-inch)
1/2 cup whipping cream
3 ounces blue cheese -- crumbled
(Maytag or Gorgonzola)
1. In a heatproof measuring cup or bowl, combine dried
mushrooms and boiling water. Let stand for 30 minutes
and strain, reserving liquid. Pat mushrooms dry and
grit-free; chop finely and set aside.
2. In a skillet, heat oil over medium heat. Add leeks
and celery and cook, stirring, until softened. Add
garlic, thyme, pepper, salt and dried mushrooms and
cook, stirring, for 1 minute. Add fresh mushrooms and
cook, stirring until they are well integrated into
mixture. Add tomatoes, stock and reserved mushroom
liquid and bring to a boil.
3. Place potatoes in stoneware. Add contents of
skillet and stir.
4. Cover and cook until potatoes are tender: LOW 8 to
10 hrs; HIGH 4 to 5 hrs.
5. Stir in cream and cheese. Cover and cook on high
for 15 minutes or until cheese is melted into sauce
and mixture is hot and bubbling.
Description:
"robust stew with creamy potato-tomato sauce"
Cuisine:
"Vegetarian"
Per Serving (excluding unknown items): 274 Calories;
15g Fat (46.8% calories from fat); 9g Protein; 29g
Carbohydrate; 5g Dietary Fiber; 38mg Cholesterol;
1064mg Sodium. ++++ Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 3 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.
Recipe By : Best Slow Cooker Recipes: Judith
Finlayson
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Meatless
Soups And Stews
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1/2 ounce dried porcini mushroom
1 cup boiling water
1 tablespoon vegetable oil
2 large leeks -- thinly sliced
4 celery stalks -- peeled;
thinly
sliced
2 cloves garlic -- minced
1 teaspoon dried thyme
1 teaspoon cracked black pepper
1 teaspoon salt
1 pound portobello mushrooms
or fresh cremini mushrooms
28 ounces canned tomatoes with juice --
coarsely chopped
1 cup vegetable stock -- hearty
2 large potatoes -- peeled, cubed
(1/2-inch)
1/2 cup whipping cream
3 ounces blue cheese -- crumbled
(Maytag or Gorgonzola)
1. In a heatproof measuring cup or bowl, combine dried
mushrooms and boiling water. Let stand for 30 minutes
and strain, reserving liquid. Pat mushrooms dry and
grit-free; chop finely and set aside.
2. In a skillet, heat oil over medium heat. Add leeks
and celery and cook, stirring, until softened. Add
garlic, thyme, pepper, salt and dried mushrooms and
cook, stirring, for 1 minute. Add fresh mushrooms and
cook, stirring until they are well integrated into
mixture. Add tomatoes, stock and reserved mushroom
liquid and bring to a boil.
3. Place potatoes in stoneware. Add contents of
skillet and stir.
4. Cover and cook until potatoes are tender: LOW 8 to
10 hrs; HIGH 4 to 5 hrs.
5. Stir in cream and cheese. Cover and cook on high
for 15 minutes or until cheese is melted into sauce
and mixture is hot and bubbling.
Description:
"robust stew with creamy potato-tomato sauce"
Cuisine:
"Vegetarian"
Per Serving (excluding unknown items): 274 Calories;
15g Fat (46.8% calories from fat); 9g Protein; 29g
Carbohydrate; 5g Dietary Fiber; 38mg Cholesterol;
1064mg Sodium. ++++ Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 3 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.
