Step 1

Mince the carrot, celery stalk, and small onion very fine.

Step 2

Saute this mixture in 1/4 cup of veggie broth until the veggies are nice and soft.

Step 3

Add the large chopped onion and continue cooking until softened.

Step 4

It’s ok if the liquid gets a little low – the brown bits add to the flavor.

Step 5

Add the mushrooms and cook on medium high until they lose their liquid.

Step 6

Season with the rosemary and italian seasoning.

Step 7

Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)

Step 8

After a few minutes add the rest of the broth, the tomatoes and tomato sauce.

Step 9

Add all your chopped veggies and turn the heat up to boil.

Step 10

Add the rest of the seasonings – but not the cornstarch.

Step 11

Once it’s boiling, turn down the heat to low and add the peas.

Step 12

Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.

Step 13

Simmer to desired consistency.