Wild-Mushroom And Potato Stew - cooking recipe

Ingredients

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

Preparation

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