INGREDIENTS
2 tbsp
olive oil
1/2
onion, thinly sliced
1
red pepper, chopped
2 lb
white or brown mushrooms (or a mix of mushrooms such as 4 Portobello mushrooms, 1 pound white mushrooms, and 1/2 pound shitake mushrooms), chopped
1 can
(14 oz/398 ml) diced tomatoes
2 cups
vegetable broth
1 tsp
garlic powder
1 1/2 tbsp
paprika
5
to 6 sprigs of fresh thyme
salt