Step 1

Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and and cook, stirring frequently, for about 8 minutes, adding water as needed.

Step 2

Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as needed.

Step 3

Add the 5 cups of water, potatoes, tomato paste, Italian seasoning, and paprika, and bring to a boil, uncovered. Reduce the heat to medium-low and stir in the rosemary. Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes are very tender.

Step 4

Add the peas and cook for 5 minutes more.

Step 5

Place 2 cups of the stew (broth and vegetables) into a blender, and blend just briefly. Stir the mixture back into the pot to thicken the stew. Stir in the parsley.