Mushroom Stew (Vegan)

Ingredients

• 6 oz Shitake Mushrooms, cut in half and slice each half

• 6 oz Brown Mushrooms, sliced

• 6 oz White Mushrooms, cut in half then sliced

• 2 tablespoons Olive Oil

• 1 large onion, cut in half then sliced

• Salt or Salt free

• Pepper

• 5 Bay-Leaves

• 1 teaspoon Thyme

• 1 tablespoon Basil

• 2 tablespoons Tomato Paste

• Pinch red-pepper flakes

• 3 tablespoons chopped Parsley

• 4 Carrots (I like smaller to medium carrot size) Cut 1″ to 2″ slices

• 4 stems Celery, cut sliced 1″

• 4 potatoes, cut in half, half and then in 3

• 3 Garlic cloves, minced

• 12 ounce can diced Tomatoes

• 32 ounce Mushroom Broth

• 32 ounce Vegetable Broth

• 1 tablespoon Corn Starch