Heat oil in a soup pot or Dutch oven over medium heat.
Cook celery, carrots and garlic, stirring frequently, until softened, 6 to 8 minutes.
Transfer to a bowl.
Add cremini and onion; cook over medium-high heat, stirring, until browned, 8 to 10 minutes.
Transfer to the bowl.
Add wine and Worcestershire and cook until the sauce thickens slightly, about 30 seconds.
Reduce heat and simmer, covered, until the vegetables are tender, 25 to 30 minutes.
Discard the bay leaf.
Garnish with herbs, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
