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Ingredients
US|METRIC
8 SERVINGS
- 4 russet potatoes (large, about 2.5 pounds, peeled)
- 1/4 cup extra-virgin olive oil
- 1 1/4 cups milk (your choice I like to use flax milk in this)
- salt
- pepper
- 3 Tbsp. olive oil
- 1/2 medium onion (diced)
- 3 stalks celery (sliced)
- 5 medium carrots (diced)
- 1 bay leaf
- 16 oz. cremini mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 tsp. dried thyme leaves
- 2 Tbsp. all purpose flour (see notes to make this gluten-free)
- 2 Tbsp. tomato paste
- 2 tsp. soy sauce (or use gluten-free tamari)
- 1 cup dry red wine
- 14 oz. pearl onions (frozen)
- 1 cup vegetable broth
- 16 oz. frozen peas
- salt
- pepper
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium550mg23% |
| Potassium1200mg34% |
| Protein10g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber7g28% |
| Sugars13g |
| Vitamin A150% |
| Vitamin C40% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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