<http://schema.org/recipeInstructions>
" Heat olive oil in a large saucepan or stockpot over medium heat. Add leeks, garlic cloves, and oregano. Saut\u00E9 about 5 minutes until leeks are wilted. Add mushrooms and cook until tender. Add wine and increase heat. Simmer until all liquid is reduced. Add 5 cups of stock; remove mushrooms and set aside. Add carrots, butternut squash, potatoes, and parsnips and bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes -- without stirring -- until vegetables are just tender. Warm remaining cup of stock in a small pot and whisk in flour. Set aside. Add haricots verts, Brussels sprouts, yellow squash, and mushrooms to saucepan and return to a simmer; cover and cook about 15 minutes. (Do not stir, to prevent breaking up vegetables.) Add broth-flour mixture and gently stir; simmer until slightly thickened. Add parsley and season to taste with salt and freshly ground pepper. Serve hot with crusty bread or over rice or pasta."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a9253/vegetable-stew-recipe/?src=shelter_footer>