Directions

1. In a large pot, heat oil over medium heat, when it starts to shimmer, add in onions. Sauté for about 2-3 minutes or until onions become translucent, stirring frequently.
2. Add n the sliced portabellas and salt and sauté for 5-7 minutes or until mushrooms have softened, stirring frequently.
3. Add the sage and garlic powder to the pot and stir contents.
4. Pour in the broth and add the carrots, potatoes, bay leaf, thyme, vinegar, Worcestershire sauce and cornstarch mixture (add more cornstarch to the cold water if you want a thicker consistency).
5. Bring to a boil, then reduce to a simmer. Cook 15 minutes.
6. Serve warm topped with fresh parsley or alongside biscuits or roasted potatoes.