1 tablespoon fresh parsley (Chopped. Rinse and dry)
Instructions
Measure 1 gallon of hot, not boiling, vegetable stock into a large bowl.
Add entire pouch of potatoes all at once, using a wire whip to distribute evenly and wet all potatoes. Let stand 1 minute until the potatoes are fully hydrated. Hold potatoes hot for service.
In a roundeaux add the oil to the hot pot followed by the onion and sauté until translucent add the carrots and sauté with the onions caramelizing them both. Once caramelized add the garlic and flour carefully mix not to burn the garlic.
Add the tomatoes and mushrooms stirring at all times slowly. Then add the cold vegetable stock mixing to ensure that no lumps form. Bring the stew to a simmer, simmer the stew for fifteen minutes and finish with the soy sauce and oregano.
To serve, place 5 oz of mashed potatoes into appropriate vessel, add 4 oz of the stew and garnish with chopped parsley. Serve with crusty bread.