Ingredients
2 tbsp. olive oil
3 leeks (white part only)
10 small cloves garlic
1 tbsp. minced fresh oregano
12 large shiitake mushrooms
1/2 c. dry white wine
6 c. vegetable or chicken stock
12 baby carrots
1/2 small butternut squash
12 small New potatoes
2 medium parsnips
3 tbsp. all-purpose flour
1/2 lb. haricots verts (or green beans)
12 Brussels sprouts
2 medium yellow squash
3 tbsp. chopped fresh parsley
salt
Freshly ground pepper
Preparation
Step 1Heat olive oil in a large saucepan or stockpot over medium heat. Add leeks, garlic cloves, and oregano. Sauté about 5 minutes until leeks are wilted. Add mushrooms and cook until tender. Add wine and increase heat. Simmer until all liquid is reduced. Add 5 cups of stock; remove mushrooms and set aside.Step 2Add carrots, butternut squash, potatoes, and parsnips and bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes – without stirring – until vegetables are just tender. Warm remaining cup of stock in a small pot and whisk in flour. Set aside.Step 3Add haricots verts, Brussels sprouts, yellow squash, and mushrooms to saucepan and return to a simmer; cover and cook about 15 minutes. (Do not stir, to prevent breaking up vegetables.) Add broth-flour mixture and gently stir; simmer until slightly thickened. Add parsley and season to taste with salt and freshly ground pepper. Serve hot with crusty bread or over rice or pasta.
