Instructions: In Dutch oven over medium-high heat, combine juice concentrate and sherry or stock. Heat to simmering; add onions and garlic. Cook, stirring frequently, 10 minutes, adding more stock as needed to prevent browning.

Add mushrooms and carrots. Cook, stirring frequently, 10 minutes, or until mushrooms exude moisture.

Add rutabaga, squash, potatoes and wine or water. Cover and reduce heat to medium. Cook 25 minutes or until thick, adding more water as needed to prevent scorching.

Add basil and caraway. Cook 5 minutes, then add salt and pepper.

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