EARLY AUTUMN STEW

Early Autumn Stew

Sweet onion marinated overnight in Madeira wine, then sautéed with baby Portobello mushrooms and added to a pot of Madeira wine and sweet cider-flavored tomato broth with stewed tomatoes, carrots, potatoes, sweet red roasted peppers, fresh garlic and cilantro!

Makes 10 cups

Marinate onions:

1 jumbo sweet onion, peeled and sliced into thin rings (1/4 inch wide), then cut rings in half

1/2 c. sweet Madeira wine

Combine onion and wine in covered container. Marinate overnight, shaking container occasionally to submerge all the onion and be sure it all gets marinated.

Now, let’s make the soup:

2 T. margarine

2 T. extra virgin olive oil

10 oz. crimini (baby Portobello) mushrooms, cut into quarters

1 c. coarsely cut sweet red roasted peppers

2, 15 oz. cans stewed tomatoes including liquid, cut each piece into halves or thirds

15 oz. can tomato puree

15 oz. can vegetable broth (College Inn and Swanson brands are gluten-free)

1/2 c. fresh apple cider

1/4 c. additional Madeira wine

salt and pepper to taste

1 c. cut fresh baby carrots; cut each carrot in half from tip to tip, then cut each half in half again from tip to tip

14-1/2 oz. can whole white potatoes, drained and rinsed well, then cut into 1/2 – 3/4 inch cubes

1 c. fresh cilantro leaves

1 T. peeled, finely chopped fresh garlic

In large skillet or soup pot, over medium heat, melt margarine with oil.

Add onion with the marinade plus the mushrooms. Salt to taste, then saute till wilted.

Add remaining ingredients and cook, uncovered, at a soft boil for 30 minutes. Serve.

Notes: Fantastic. Fragrant. Savory. Soothing. And, easy to make!