Wild-Mushroom And Potato Stew

• 2 tablespoons olive oil
• 2 medium onions, coarsely chopped
• 1 lb assorted wild mushroom, coarsely chopped (such as crimini and stemmed shiitake)
• 1/2 cup dry white wine
• 1 teaspoon dried thyme
• 2 1/2 cups vegetable broth
• 1 3/4 lbs white-skinned potatoes, peeled,cut into 3/4 inch cubes
• 2 large carrots, peeled,cut into 1/2 inch-thick rounds
• 1/4 cup soy sauce
• 1 head bok choy, cut crosswise into 1/2 inch-wide slices

1. Heat oil in heavy large pot over medium-high heat.
2. Add onions; saute until golden, about 8 minutes.
3. Add mushrooms; saute until tender, about 8 minutes.
4. Add wine and thyme; boil until liquid is reduced by half, about 1 minute.
5. Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes.
6. Stir in bok choy; simmer uncovered until tender, about 8 minutes.
7. Using slotted spoon, transfer 3/4 cup potato pieces to small bowl; mash with fork.
8. Return mashed potatoes to pot; simmer until juices thicken, about 5 minutes.
9. Season with salt and pepper; serve.

olive oil, onions, wild mushroom, white wine, thyme, vegetable broth, whiteskinned potatoes, carrots, soy sauce, choy

Taken from www.food.com/recipe/wild-mushroom-and-potato-stew-42440 (may not work)