Servings: Serves 8
Heat olive oil in a large saucepan or stockpot over medium heat. Add leeks, garlic cloves, and oregano. Sauté about 5 minutes until leeks are wilted. Add mushrooms and cook until tender. Add wine and increase heat. Simmer until all liquid is reduced. Add 5 cups of stock; remove mushrooms and set aside.
Add carrots, butternut squash, potatoes, and parsnips and bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes—without stirring—until vegetables are just tender. Warm remaining cup of stock in a small pot and whisk in flour. Set aside.
Add haricots verts, Brussels sprouts, yellow squash, and mushrooms to saucepan and return to a simmer; cover and cook about 15 minutes. (Do not stir, to prevent breaking up vegetables.) Add broth-flour mixture and gently stir; simmer until slightly thickened. Add parsley and season to taste with salt and freshly ground pepper. Serve hot with crusty bread or over rice or pasta.
From the February 2001 issue of O, The Oprah Magazine
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