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You know you’ve made a really good stew when your daughter stands at the stove, scraping every last morsel out of the pot. That’s what happened when I made this recipe on a recent weeknight. It’s extremely easy and really tasty.

The recipe was first printing in Dr. Allinson’s Cookery Book, published in 1915 by T.R. Allinson, a British doctor and dietetic reformer who was among the first to push the use of stone ground whole grains in bread and was a proponent of vegetarianism.

One note-this recipe only makes enough for three servings so double it if you have a four or five people to feed, and triple it if you hope for leftovers.

Ingredients
• 6 medium potatoes, peeled and chopped into chunks
• 1 small onion or 6-7 green onions, chopped into coarse chunks
• ½ pound of mushrooms, any variety, cut into chunks
• 2 tablespoons butter
• Pepper,salt and spices to taste (I used 2 teaspoons of Penzey’s Fox Point and 1 teaspoon of Penzey’s Parisien Bonnes Herbes)
• 2 cups water
• 1 teaspoon corn starch

Instructions

Put all the ingredients *except* the mushrooms and cornstarch into a saucepan and boil until the potatoes are half done.

Add the mushrooms and stew about 20 minutes. Add the cornstarch and mix thoroughly. Serve.

See how easy? It really was the most delicious soup I’ve had in a while. Enjoy!

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