While the weather outside is not awfully frightful yet, Soup Season has definitely arrived! For us soup lovers, there’s nothing like a comforting bowl of homemade soup or stew to cap off the day.

This hearty vegetarian stew is a family favourite at the Pear Tree House, and is especially delicious after a snowy, winter walk or a play in the snow.

Ingredients

3 tablespoons oil

1 yellow onion, diced

1 tablespoon flour

454 g mushrooms, quartered

2 carrots, peeled and cut into 1/2 inch chunks

4 garlic cloves, minced

2 cups vegetable stock

2 russet potatoes, peeled and cut into 1/2 inch pieces

1/4 whipping cream

2 cups frozen peas

Salt & pepper to taste

Directions

1. Add the oil to a large pot set to medium heat. Cook onions 3-4 minutes, stirring occasionally, until light golden brown.
2. Add flour, mushrooms, carrots and garlic and cook for 2 minutes, stirring. Add the stock and potatoes and bring to a simmer. Cover and cook 15-20 minutes or until potatoes and carrots are fork tender.
3. Stir in cream and peas, and cook another 5 minutes, until peas are cooked. Season with salt and pepper to taste. Store leftovers in an airtight container in the fridge.