I Hate Mushroom Stew

I hate mushrooms, but this recipe actually makes them edible. Being diabetic, I was trying to develop recipes that make the foods I hate edible and came up with this one. Both my wife (who loves mushrooms) and I like this stew.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 227 Calories

Ingredients

• 1 ½ cups water
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 large onion, diced
• 3 carrots, diced
• 3 cups low-sodium chicken broth
• ½ teaspoon sea salt
• 1 tablespoon minced fresh thyme
• 1 cup farro
• ¾ cup frozen peas
• 1 pound mushrooms
• 1 pound skinless, boneless chicken breast, ground
• 4 russet potatoes, cut into 3/4-inch pieces

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat; cook and stir chicken until no longer pink, 5 to 10 minutes. Add onion and garlic; cook and stir until onion is slightly tender, about 4 minutes. Pour chicken broth and water over chicken mixture; add potatoes, carrots, peas, salt, and pepper. Bring liquid to a boil.

Step 2

Place mushrooms in a food processor and pulse until minced. Add mushrooms and farro to broth mixture. Cover pot, reduce heat to low, and simmer until farro is tender, about 30 minutes. Season soup with thyme.