6 tbsp. butter
1 Vidalia or sweet onion, finely chopped
3 cloves garlic, finely chopped
1 cup matchstick carrots, finely chopped
1 1/2 to 2 lb. chopped mushrooms (any kind), rinsed
1 tbsp. fresh thyme, finely chopped (or 1/2 tbsp. dry)
2 tsp. black pepper
1/2 tsp. salt, or to taste
1/4 cup all-purpose flour
1/4 cup (or more) chopped fresh Italian parsley
4 cups low sodium vegetable or chicken stock, divided
1 cup half & half
1/4 cup low sodium Aminos or low sodium soy sauce
1/2 cup red wine

Melt the butter in a medium to large cooking pot (this is a 1 pot recipe). Toss the onion, garlic and carrots in the melted butter and soften them for 3 to 4 minutes, stirring often. Once softened, put in the rest of the dry ingredients EXCEPT THE FLOUR AND PARSLEY.

Add all the liquids except for about 1/4 cup of vegetable or chicken stock. Take that 1/4 cup of vegetable or chicken stock and stir in the 1/4 cup of flour, building a slurry.

Once you've whisked the mixture so that there's no lumps, add it to the pot.

Simmer on low for 45 minutes or so, stirring occasionally.

Add the parsley just prior to serving. Serve with sliced French bread.

Submitted by: Joel C.