1 pkg Yves ground 1 pkg frozen vegetable soup mix 1 carton vegetable broth 3 T. olive oil Salt and pepper to taste 1/4 to 1/3 cup of red wine (optional)
Set large saucepan over medium high heat , let heat one minute then add olive oil to pan. Add Yves ground and stir (all of this is primarily to keep things from sticking). Add frozen vegetables and broth. Bring to a simmer and lower heat accordingly. Add wine if you like. Simmer until vegetables are tender. Taste broth and season to taste. If it is too thick for your taste just add water.
I will either serve as a stew/soup with cornbread or allow the liquid to reduce to the consistancy of a good gravy and top with mashed potatoes and brown under the broiler for shepard's pie. I had fun with it one Halloween by piping small mounds of potatoes on top and making "eyes" with peppercorns. . .potato ghosties!