Step 1

Heat the olive oil in a large dutch oven or soup pot over medium high heat. Add the onions, portobello mushrooms, and 1 tsp each salt and pepper. Stir gently just to combine. Sautee, stirring occasionally, until the mushrooms have released their juices, about 15 minutes.

Step 2

Add the flour and the wine and stir to combine. Sautee, stirring often, until the flour has cooked out, about 2 minutes.

Step 3

Add the vegetable broth, garlic, carrots, potatoes, cranberries, rosemary, thyme, sage, and Worcestershire sauce. Stir to combine and increase the heat to high to bring to a boil. When it starts to boil, reduce the heat and simmer uncovered until the potatoes and carrots are cooked, about 15-20 minutes.

Step 4

Remove from the heat and let cool and thicken slightly, about 5 minutes. Remove the herb stems from the pot (you may need to find them). Taste and season with salt and pepper to your desired seasoning.