Mushroom Provencal Stew

½ cup extra virgin olive oil, divided

1½ cups finely chopped Vidalia onion

2 tbsp chopped garlic

1½ lbs mushrooms, thinly sliced (button, shiitake, portobello, cremini and oyster)

1 tsp soy sauce

1 cup diced carrots

1 cup diced celery

1 cup diced red peppers

10 cups (2.5 L) vegetable stock, divided 1 cup (250 mL) dry red wine

1½ lbs Yukon Gold potatoes, diced

2 tsp dried thyme

2 tsp dried marjoram

1 tsp salt

Pinch of cayenne

½ tsp black pepper

¼ cup unbleached white flour

½ cup tomato paste

In a large skillet, heat ¼ cup (50 mL) oil over medium heat. Add onion; cook 5 minutes or until tender. Stir in garlic; add mushrooms in batches, starting with about 2 cups. When softened, add next batch, cooking each about 5 minutes. Then add soy sauce. 

Stir in carrots, celery, red peppers and 1 cup of stock. Simmer for 15 minutes or until softened, covered.

In a large soup pot, combine 7 cups (1.75 L) stock, wine, vegetable mixture including liquids, potatoes, thyme, marjoram, salt, cayenne and pepper. Bring to a boil; cover and reduce heat to a simmer for 10 minutes. 

In a small pot, heat ¼ cup oil. Whisk in flour; cook for 1 minute. Add tomato paste; whisk for 1 minute. Add 1 cup vegetable stock; whisk for 1 minute. Add a second cup of stock; whisk for 2 minutes.

Stir into vegetables in soup pot. Cook for 15 minutes on low heat, covered.