INGREDIENTS
1 Tbs
balsamic vinegar
1/2 tsp
bouquet garni
1/4 cup
broth
3 cups
broth
1
carrot
2
carrots
1
celery stalk
1
celery stalk
2 Tbs
corn starch
2
garlic cloves
1 cup
green beans
1/4 tsp
ground pepper
1 tsp
italian seasoning
1/2
onion
3/4 cup
pearl onions
4 ozs
peas
8 servings
portabella mushrooms
1/2 cup
red wine
1 tsp
rosemary
1/2 tsp
rubbed sage
1/2 tsp
salt
8 ozs
tomato sauce
15 ozs
tomatoes
8 ozs
white mushrooms
2
yukon gold potatoes