1/2 cup butter or margarine
1 tablespoon vegetable oil
1 tablespoon garlic powder
1 teaspoon dried sage
1 teaspoon dried onion
1 teaspoon dried rosemary
2 cloves garlic, minced
1 tablespoon dried tarragon
1 cup red wine
2 potatoes, peeled and cubed
2 carrots, sliced
1 onion, diced
1 1/2 cups chopped mushrooms
Combine butter and oil in a small saucepan over medium heat. Stir together garlic powder, sage, onion, rosemary, garlic, tarragon, red wine, potatoes and carrots. Bring to a boil, then reduce heat.
Combine mushrooms, red wine and vinegar in a small saucepan over medium heat. Bring to a boil, then reduce heat. Cover and cook, stirring occasionally, for 5 minutes or until mushrooms are tender. Stir in mushrooms, browning well. Pour broth over all. Cover and simmer for 20 minutes.