Ingredients

• 3 Tablespoons olive oil
• 1½ pounds assorted mushrooms
• 1 teaspoon salt
• 2 large yellow onions, medium dice
• 4-6 cloves garlic, minced
• 1 Tablespoon fresh rosemary
• 1 Tablespoon fresh thyme
• 2 bay leaves
• 4 cups vegetable or beef stock
• 3 Tablespoons tomato paste
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon tamari
• 3 carrots peeled, cut large
• 4 celery stocks peeled, cut large
• Fresh parsley, minced

Directions

1. Heat stock pot or Dutch oven over medium heat, add olive oil. Rinse mushrooms, add to pot with ½ teaspoon salt.

2. Cook mushrooms until browned, remove and set aside. 

3. Add onion and add remaining ½ teaspoon salt to the pot. Caramelize, about 15 minutes, at low to medium heat. Add garlic, rosemary, thyme, bay leaves. Increase heat to simmer, stirring constantly. 

4. Add stock, tomato paste, Worcestershire, tamari, carrots, celery, and mushrooms. Bring to boil over high heat, reduce and simmer and cover, stirring occasionally until carrots are tender, about 20-25 minutes.

Recipe Notes

Top with fresh parsley.