Saute cubed portobello mushrooms until seared on all sides.
Stir in tomato paste and saute until caramelized.
Deglaze with red wine or the vegetable broth and let simmer for 5 minutes.
Add onion, carrots, celery, potatoes, vegetable broth, bay leaves, and herbs.
Cover and set to a low simmer.
When potatoes are soft, uncover, increase heat to medium, and add quartered mushrooms and frozen peas.
Whisk together flour or corn starch, soy sauce/Bragg's, and water.
Remove from heat and stir in flour and water mixture.
Return to heat and bring back to a simmer, stirring constantly, until thickened.
Add parsley and serve. For an added touch, I like to splash additional red wine on top of each serving. Serve with a nice green salad and crusty bread and enjoy!