Hearty Irish Lager Stew

Last night I was craving soup ... I have no idea why when it's about a trillion degrees outside but we crazy women can't help what we crave right haha (that's what James would say anyway) It was too late to start making soup (and i was too lazy to do it anyway) so I made a greek salad quick instead.

So tonight I'm going to make this, we've got some really good French bread I want to eat up before It goes bad and we all know bread is fantastic with soup <3 

This is the exact recipe from Vegetarian Times

which i'll use as a guideline ... i'm horrible about following recipes unless i'm baking 

can't wait to see how it turns out!!! 

Serves 8

• 1 Tbs. vegetable oil
• 8 oz. button or shiitake mushrooms, halved
• 2 cloves garlic, minced (2 tsp.)
• 1 medium leek, white part only, diced (1 cup)
• 3 small red potatoes, cut into 1-inch cubes (1 1/2 cups)
• 2 medium carrots, peeled and sliced (2 cups)
• 2 small parsnips, peeled and sliced (1 1/2 cups)
• 1 1/2 tsp. tomato paste
• 1 15-oz. can crushed tomatoes
• 1 1/2 cups low-sodium vegetable broth
• 2 sprigs fresh thyme, tied in bundle, plus 1 tsp. chopped fresh thyme, divided
• 1/2 cup lager beer
• 1 1/2 Tbs. quick-cooking tapioca
• 1 cup shredded cabbage
• 1 Tbs. white miso
• 2 Tbs. chopped parsley

1. Heat 1/2 Tbs. oil in large pot over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining 1/2 Tbs. oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes. Add tomatoes, broth, and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.

2. Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.