Ingredients
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2 tablespoons olive oil
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1/2 cup dry white wine
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1 teaspoon dried thyme
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2 1/2 cups vegetable broth
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1 3/4 lbs white-skinned potatoes, peeled,cut into 3/4 inch cubes
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2 large carrots, peeled,cut into 1/2 inch-thick rounds
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1/4 cup soy sauce
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1 head bok choy, cut crosswise into 1/2 inch-wide slices
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2 medium onions, coarsely chopped
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1 lb assorted wild mushroom, coarsely chopped (such as crimini and stemmed shiitake)
Instructions
- Heat oil in heavy large pot over medium-high heat.
- Add onions; sauté until golden, about 8 minutes.
- Add mushrooms; sauté until tender, about 8 minutes.
- Add wine and thyme; boil until liquid is reduced by half, about 1 minute.
- Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes.
- Stir in bok choy; simmer uncovered until tender, about 8 minutes.
- Using slotted spoon, transfer 3/4 cup potato pieces to small bowl; mash with fork.
- Return mashed potatoes to pot; simmer until juices thicken, about 5 minutes.
- Season with salt and pepper; serve.