This is a classic recipe from the Foodlover’s Workshop, the cooking school I started in 1993. I’ve served this dish hundreds of times in classes and for dinner guests and it is a hands down universally loved and favourited recipe.
There are many variations you can play with but even the very basic throw it all in the pot version will impress you. The trick is to not skimp on mushrooms and always use fresh thyme leaves. For sage lovers fresh sage will suit this recipe well but use it sparingly as it can dominate and totally take over. One small leaf would be more than enough.