Cooking Instructions
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Step 1
Add
Butter (2 Tbsp)
to a soup pot along with the
White Mushrooms (2 1/3 cups)
. Cook over medium-low heat, stirring occasionally until the mushrooms are golden brown.
Step 2
Remove the mushrooms from the pot and add the remaining
Butter (2 Tbsp)
along with the
Onion (1)
. Sauté for a few minutes until the onions become translucent.
Step 3
Add the
Garlic (2 cloves)
and cook for an additional minute.
Step 4
Return the mushrooms to the pot and stir in the
All-Purpose Flour (2 Tbsp)
. Slowly stir in the
Vegetable Broth (2 cups)
.
Step 5
Add the
Cannellini White Kidney Beans (2 cans)
and the
Frozen Peas and Carrots (1 pckg)
.
Step 6
Season with
Salt (1/2 tsp)
and
Ground Black Pepper (1/4 tsp)
. Cook on low heat for about 15 minutes while pre-heating the oven to 375 degrees F (190 degrees C).
Step 7
Place the
Pillsbury® Biscuits (1 tube)
rounds on top of the stew and bake for 15-20 minutes or until the biscuits are golden brown. Serve hot.
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