Swine Flu Stew

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6-8 bowls Medium
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Ingredients (13)

  • 1 Cup Shitake Mushrooms sliced
  • 1 Cup Maitake Mushrooms sliced
  • 1 Cup Baby Bellas Sliced
  • 1 1/2 Cups Edamame shelled
  • 5 Scallions chopped
  • 4 Cloves Garlic minced
  • 1 Quart Veggie Broth
  • 1 Pint water
  • 3/4 Cup white wine
  • 1 Tablespoon Olive Oil
  • Texas Pete hot sauce to taste
  • 3 Stalks of lemon grass bruised
  • Thyme, Salt, Pepper to taste


a prefect late winter soup that is super high in antioxidants and taste amazing especially leftover. I made this soup when I had H1N1 last winter it may not have cured me but I helped me endure the symptoms while I was getting better.


  1. 1Add Mushrooms, Scallions, Garlic, and olive oil to a soup pot on medium heat. Stir until ingredients begin to glaze on the bottom of the pot.
  2. 2Add all liquid ingredients, lemon grass and spices and simmer for 20 minutes.
  3. 3Add Edamame and allow to simmer 5 additional minutes. Allow to stand for 5 minutes and serve
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