INGREDIENTS
1 tsp
Basil, dried
4
Carrots, large
2 cloves
Garlic
1
Onion, large
4
Portobello mushrooms, large
4
Potatoes, large
1
sprig Rosemary, fresh
1 tsp
Sage
4
sprigs Thyme, fresh
6 1/8 cups
Vegetable broth
2 tsp
Vegan worcestershire sauce
3 tbsp
Flour
1
Salt and freshly ground black pepper or lemon pepper
1 1/8 cups
White wine