Potato And Portobello Mushroom Casserole

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3 pounds russet potatoes

1/2 cup minced onion

3 tablespoons finely diced carrot

3 tablespoons finely diced celery

1 leek, white part only, julienned

4 garlic cloves, minced

Salt and pepper to taste

3 tablespoons olive oil

2 portobello mushrooms, stems and gills removed, sliced

1/2 cup white wine

1 1/2 cups vegetable broth

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