INGREDIENTS
6
Carrots, peeled and chopped (about 2 cups)
1
Herbs, fresh
16 oz
Mushrooms, fresh
2 cups
Peas, frozen
3
Shallots
6
Yukon gold potatoes (about 2 pounds)
2 tbsp
Tomato paste
1 cup
Veggie broth
2 tbsp
Flour
1 tsp
Salt
1
Salt
1/4 cup
Butter or olive oil
2 tbsp
Olive oil
1/2 cup
Greek yogurt, full fat
1/2 cup
Red wine