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- 1 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 pounds potatoes, chopped into chunks
- 1 tbsp paprika
- 1 tbsp flour
- 4 cups vegetable broth
- 2 pounds fresh mushrooms, sliced
- salt and pepper to taste
- 1/2 cup sour cream
Add the flour and cook for one more minute.
Add the broth and bring to a boil. Reduce to a simmer and cover. Cook for 20 minutes, or until potatoes are tender.
Add the mushrooms, salt and pepper and cook for 5 more minutes.
Add the sour cream immediately before serving.