Ingredients

The following ingredients have 12 Servings
  • 1 small Onion ((minced))
  • 1 clove Garlic ((minced))
  • 1 rib Celery ((minced))
  • 1 Carrot ((minced))
  • 1/4 cup Low Sodium Vegetable Broth ( )
  • 1 large Onion ((chopped))
  • 8 oz Button Mushrooms ((sliced))
  • 8 oz Portobello Mushrooms ((sliced))
  • 1 tsp Dried Rosemary
  • 1 tsp Italian Seasoning
  • 1/2 cup Red Wine (or broth) ((but the wine really adds a good flavor))
  • 3 cups Low Sodium Vegetable Broth ( )
  • 1/2 tsp Salt
  • 1/4 tsp Ground Pepper
  • 1 can Diced Tomatoes - no salt added ((15oz))
  • 2 medium Carrots ((chopped))
  • 2 ribs Celery ((chopped))
  • 2 Yukon Gold Potatoes ((chopped))
  • 1 can Tomato Sauce ((8oz))
  • 1/2 tsp Kitchen Bouquet ((optional for color))
  • 1 Tbs Balsamic Vinegar
  • 1 Tbs Cornstarch
  • 1 cup Frozen Peas

Instruction

  • Mince the carrot, celery stalk, and small onion for the roux very fine.
  • Saute this mixture in 1/4 cup of veggie broth until the veggies are nice and soft.
  • Add the large chopped onion and continue cooking until softened.
  • It’s ok if the liquid gets a little low – the brown bits add to the flavor.
  • Add the mushrooms and cook on medium high until they lose their liquid.
  • Season with the rosemary and italian seasoning.
  • Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
  • After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
  • Add all your chopped veggies and turn the heat up to boil.
  • Add the rest of the seasonings – but not the cornstarch.
  • Once it’s boiling, turn down the heat to low and add the peas.
  • Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
  • Simmer to desired consistency.