INGREDIENTS
2 tbsp
olive oil
2
garlic cloves
1 cup
onion
3/4 cups
carrots
3/4 cups
celery
8 oz
cremini mushrooms
1 tsp
each: thyme
1/2 tsp
paprika 1 tsp salt
2 tbsp
flour
2 tbsp
tomato paste
2
bay leaves
1 cup
peas
1 cup
corn
14 1/2 oz
canned tomatoes
1 1/2 cups
vegetable stock
1/2 tsp
red wine vinegar
2 1/2 lb
potatoes
1/2 cup
heavy cream
1/2 cup
cream
6 tbsp
butter
1 serving
sea salt and freshly cracked pepper
1 serving
optional: parsley