Difference between revisions of "Tinker Stew (Vegetarian)"
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| − | ''Author: Catiendha Myerin'' | + | ''Author: [[Catiendha Myerin]]'' |
* 5 med. potatoes, cleaned, chopped | * 5 med. potatoes, cleaned, chopped | ||
Latest revision as of 20:14, 15 July 2011
Author: Catiendha Myerin
- 5 med. potatoes, cleaned, chopped
- 5 celery stalks, chopped
- 1 sm. onion, diced
- 2 cups carrots, sliced
- 2 packs mushroom gravy mix
- 1 Tbsp. olive oil
- 5 Tbsp. worchestershire sauce
- 2 cups peas (fresh or frozen)
- 1 package sliced fresh mushrooms
- herbs to taste:
salt, celery salt, pepper, cilantro, onion powder, garlic powder, rosemary, thyme, bay leaves
Place potatoes, celery, onion and carrots in a large pot or slow cooker, add enough water to cover, add a few pinches of salt. Boil until potatoes start to get soft. Stir in mushroom gravy mix & oil. Reduce heat to simmer. Add worchesterchire sauce and spices to taste. Add peas & mushrooms. Simmer for at least 30 minutes, stirring occasionally. Add/adjust spices to taste. Best when served hot, with crusty bread.
