INGREDIENTS
8 oz
Button mushrooms
1
Carrot
2
Carrots, medium
1
Celery, rib
2
Celery, ribs
1 clove
Garlic
1
Onion, small
1
Onion, large
1 cup
Peas, Frozen
8 oz
Portobello mushrooms
1 tsp
Rosemary, Dried
1 can
Tomatoes, no salt added
2
Yukon gold potatoes
3 1/4 cups
Vegetable broth, Low Sodium
1 tbsp
Balsamic vinegar
1 can
Tomato sauce
1 tbsp
Cornstarch
1 tsp
Italian seasoning
1/4 tsp
Pepper, Ground
1/2 tsp
Salt
1/2 cup
Red wine
1/2 tsp
Kitchen bouquet ((optional for color))