In a large, hot sauce pan, add onions, bell pepper, and celery. Stirring frequently, sauté until caramelized, or a golden brown. Add water, a tablespoon at a time, to prevent scorching (about 10 minutes).
Stir in garlic and sauté for another two minutes.
Add both types mushrooms, the reserved mushroom liquid, three cut-up potatoes, and one cup water. Cover and bring to a boil. Reduce heat to simmer for about 5 minutes, then add three slice carrots. Continue to simmer for another four minutes.
In a separate smaller saucepan, boil one large cup-up potato and one of the sliced carrots in 1/2 inch water until tender. Transfer to the carafe of a high-powered blender. Add wine, soy sauce, and tomato paste. Blend until you have a creamy consistency. Stir into large saucepan with mushroom/carrot/potato mixture to thicken.
Add another cup water to the blender and pulse to release the remaining potato/carrot mixture from the blender carafe. Add this to the stew.
Stir in dried herbs and spices, and thawed peas. Simmer for three to five minutes or until peas are tender. Stir in fresh rosemary.
Garnish with fresh rosemary and loosely chopped fresh parsley. Serve hot with crusty slices of whole grain bread.