Ingredients

• 3 cups mushroom broth
• 4 cups quartered mushrooms
• 4 white potatoes, peeled and diced
• 3 carrots, peeled and diced
• 2 celery ribs, diced
• 1 yellow onion, diced
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 3 garlic cloves, minced
• 2 tbsp tamari
• 1 tbsp tomato paste
• 2 tbsp cornstarch mixed with 1/4 cup water
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

In a slow cooker, stir together all of the ingredients except for the cornstarch slurry. Cook on high for 2 to 3 hours or low for 4 to 6 hours. Stir occasionally, until the vegetables are tender, and season it with salt and pepper to taste. Remove and discard the rosemary stem, thyme stem, and bay leaf.
To thicken the liquid, slowly stir in the cornstarch slurry. Continue to cook until the sauce thickens, about another 10 minutes.
Serve immediately topped with the parsley or store in the refrigerator for up to 5 days.