Mushroom and Root Vegetable Potpie | Recipe Finder

Ingredients

• 2 cups (1/2-inch-thick) slices carrot
• 2 cups (1/2-inch-thick) slices rutabaga
• 2 cups (1/2-inch-thick) slices parsnip
• 3 cups organic vegetable broth
• 2 cups fat-free milk
• 1 bay leaf
• 1 tablespoon butter, divided
• 1 tablespoon chopped fresh thyme, divided
• 3 (4-ounce) packages presliced exotic mushroom blend
• 2/3 cup finely chopped shallots
• 2 garlic cloves, minced
• 1 1/2 ounces all-purpose flour (about 1/3 cup)
• 2 tablespoons heavy whipping cream
• 1 tablespoon dry sherry
• Cooking spray
• 3 1/5 ounces whole-wheat flour (about 2/3 cup)
• 3 ounces all-purpose flour (about 2/3 cup)
• 1 1/2 teaspoons baking powder
• 2 teaspoons minced fresh parsley
• 3 tablespoons chilled butter, cut into small pieces
• 2/3 cup plus 2 tablespoons fat-free buttermilk, divided