This has a daunting list of ingredients and a "knock 'em dead" flavor.

WINTER VEGETABLE STEW

5 T. butter
2 med leeks, sliced thinly
1/2 lb boiling onions
2 cloves garlic, minced
dried herbs: 1/8 t. thyme, 1 bay leaf, rosemary to taste
1/2 lb mushrooms, whole or halved to bite size
1 med turnip, 1/2 in dice
1 1/4 c. dry white wine
1 1/2 T. tamari soy sauce
1/2 lb Russet potatoes, 1/2 in dice
1/4 lb small brussels sprouts
1 1/2 T. flour
1 c. hot vegetable stock
1 T. red wine vinegar
1 1/2 T. molasses
1 1/2 t. paprika
dash Tabasco, salt & pepper to taste

Use a large, heavy pot. Saute leeks, onions, garlic & herbs in 3 T. butter until leeks turn golden. Add mushrooms, turnips, wine and soy sauce. Stir and lower heat. Prepare potatoes and sprouts. Add to stew, stir again and cover.

In small saucepan, melt 2 T. butter and stir in flour. Cook the roux for a few minutes. Add hot stock and whisk. Add vinegar, molasses, paprika and Tabasco. Simmer about 1 hour. Season, if desired. Serves 4.