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Outpost Natural Foods exists so that our owners have a healthy, diverse, and sustainable community. We will accomplish this while maintaining the long-term strength of the cooperative.
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1 tablespoon olive oil
3 celery stalks
3 small onions
1 pound button mushrooms, cleaned
3 pounds russet potatoes, peeled
3 large carrots, peeled
1 tablespoon flour
1 12-ounce bottle of Irish style stout
1 teaspoon mustard
1 tablespoon Better Than Bouillon vegetable base
2 tablespoons tomato paste
1 bay leaf
1 teaspoon black pepper
1 teaspoon paprika
4 cups water
2 teaspoons sugar
1 teaspoon salt
1. Finely chop celery, 2 of the onions and 4 mushrooms. Heat olive oil in a large soup pot and add chopped vegetables. Cook until softened and beginning to brown, about 10 minutes.
2. Meanwhile, chop the remaining onion, potatoes and carrots into large chunks. Set aside.
3. Add flour to the softened mixture and stir to coat. Cook for 2 minutes. Pour in stout and scrape up any browned bits from the bottom of the pan. Add the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered until all vegetables are fork tender, about 45 minutes.
Per serving: 257 calories, 3g fat, 0.4g saturated fat, 52g carbohydrates, 8g protein, 488mg sodium, 8g fiber
Adapted from www.thekitchn.com
Central Offices — 3200 S. 3rd St. Milwaukee, WI 53207 — Phone (414) 431-3377 — Fax (414) 431-4522
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