German Eintopf with Mushrooms

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Vegetable broth - 4 cups
• Celery - 2 stalks, sliced
• Carrots - 2, sliced
• Potatoes - 3 medium, diced
• Mushrooms - 1 pound, sliced
• Garlic - 2 cloves, minced
• Onion - 1, chopped
• Butter - 2 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown.
4. Add the diced potatoes, sliced carrots, and sliced celery. Stir well to combine.
5. Pour in the vegetable broth and add the bay leaf and thyme. Season with salt and pepper.
6. Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are tender.
7. Remove the bay leaf and adjust the seasoning if needed.
8. Serve the mushroom eintopf hot, garnished with fresh chopped parsley.