1 1/2 cups low-sodium mushroom broth
1/3 cup dry red wine
1 tablespoon tomato paste
1 tablespoon all-purpose flour
3/4 ounce dried porcini mushrooms
3 pounds russet potatoes, peeled, and cut into large dice
5 tablespoons unsalted butter
2 pounds cremini mushrooms, stemmed and quartered
Salt and freshly ground black pepper
1/2 medium yellow onion, finely chopped
3 medium celery stalks, finely chopped
5 medium garlic cloves, finely chopped
1 medium celery root, peeled and small dice
3 medium carrots, peeled and small dice
2 medium parsnips, peeled and small dice
1 tablespoon finely chopped fresh sage leaves
1 tablespoon finely chopped fresh thyme leaves
2/3 cup whole milk