Mushroom Tofu Stew
Mushroom Tofu Stew is a gluten free, dairy free, and lacto ovo vegetarian recipe with 1 servings.
Mushroom and Barley Soup recipes
Ingredients
- 1 cup (1 ounce) dried porcini mushrooms
- 3 cups boiling water
- 4 tablespoons olive oil, divided
- 4 cups mixed mushrooms (such as shiitake, maitake, oyster and beech), roughly torn
- 1 tablespoon thyme leaves
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 tablespoon flour
- 7 cups vegetable stock
- 1 cup pearl barley
- 2 tablespoons finely chopped parsley, plus more for garnish
- 1 tablespoon red wine vinegar
- kosher salt
- freshly ground black pepper
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