2 c crimini mushrooms
5 cloves garlic
2 c or 1 onion
1.5 c carrots
1.5 c or 3 stalks celery
1-2 sweet potato or 4 c butternut sq
5 c potatoes
1 tsp rosemary, fresh
1 tsp basil, dried
1 tsp oregano, dried
5 cups water
1 tbsp red wine vinegar
2 tbsp veggie broth powder
3 tbsp tomato paste
Salt and Pepper to taste
Chop all the veggies. Add onion, celery and carrots to a pot and heat over medium for about 7-8 minutes or until onion starts to brown.
Add mushrooms and garlic and continue to cook for another 5 minutes.
Pour in water, potatoes and spices. Bring to a boil, then reduce heat to a low boil, cover and cook until potatoes are tender, or about 10-15 minutes.
Remove 2 cups of the broth and veggies and place into a blender. Blend until smooth, then stir back into the stew to thicken. Serve warm.
