1 tablespoon vegetable oil
1 pound fresh mushrooms, sliced
2 tablespoons dried oregano
2 tablespoons dried basil
1 onion, quartered
2 cherry tomatoes, sliced
1 medium stalk celery, quartered
1 medium tomato, diced
2 cloves garlic, minced
1 (8 ounce) can tomato paste
1 quart water
Heat oil in small pot or Dutch oven over medium heat.
Meanwhile, cook mushrooms, oregano and basil in oil in small skillet until browned. Drain, chop and set aside.
Heat olive oil in large skillet over medium heat. Cook mushrooms with liquid until brown, stirring constantly. Remove from skillet and drain off moisture.
Saute mushrooms for 5 minutes, stirring frequently. Stir in tomato paste and water. Cook over medium heat for 10 minutes, stirring constantly, until well-combined. Reduce heat to low and stir in chicken broth, tomato paste and tomato paste. Cook for 3 minutes, stirring occasionally.
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