INGREDIENTS
4
russet potatoes
3
carrots
3
celery stalks
1/2
yellow onion
2 cups
chopped mushrooms (one package)
1 tbsp
flour
1 tsp
fresh thyme
1 tsp
fresh sage
4 cloves
garlic
2 cups
veggie broth
1/3 cup
red wine
salt
pepper
soy milk (or rice milk)
vegan butter
n/a