1 large potato, diced into 1/2" cubes
4 C water or stock
2 Tb butter
1 Tb evoo
1 onion, chopped
1 cl garlic, crushed
3/4 tsp salt
1 stalk celery, chopped
1 lg carrot, diced
1/2 lb mushrooms, chopped
1/2 tsp each thyme, dill, marjoram, basil
3/4 C dry white wine
1 C raw peas
scallions, freshly minced for garnish, optional
Cook potato in water/stock with salt.
Sautee second group in large skillet for 5 minutes. Add next group.
When it's all tender, add it to the potatoes, and simmer all for 15-30 minutes.
Add last group 15 minutes before serving.