INGREDIENTS
8 oz
Baby bella mushrooms
3
Carrots
1 cup
Corn, Frozen
16 oz
Cremini mushrooms
5
Garlic cloves
1
Onion, Medium
3
Parsnips
1 cup
Peas, Frozen
3
lbs Russet potatoes
2 tsp
Sage & thyme
8 oz
Shitake mushrooms
2
Turnips
4
Celery stocks with, Leaves
2 tbsp
Tomato paste
1 cup
Vegetable broth
2 tbsp
Flour
5 tbsp
Butter
3/4 cup
Cheddar cheese
1/2 cup
Milk
1 cup
Red wine