Mushroom-Grain Chowder

Name: Mushroom-Grain Chowder
Ingredients: 1/2 cup boiling water; 1 (7/8-ounce) package dried shiitake mushrooms; 1 tablespoon olive oil; 1 cup chopped onion; 1 cup chopped celery; 1 cup chopped carrot; 3/4 cup chopped fennel bulb; 1/2 cup uncooked pearl barley; 1/3 cup uncooked quinoa; 1/2 cup dried lentils; 4 thyme sprigs; 3 bay leaves; 4 cups water; 3 (14 1/2-ounce) cans vegetable broth; 2 cups sliced fresh mushrooms; 3/4 teaspoon salt; 1/2 teaspoon pepper

17 ingredients

2 steps

Ingredients

1/2 cup boiling water
1 (7/8-ounce) package dried shiitake mushrooms
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
3/4 cup chopped fennel bulb
1/2 cup uncooked pearl barley
1/3 cup uncooked quinoa
1/2 cup dried lentils
4 thyme sprigs
3 bay leaves
4 cups water
3 (14 1/2-ounce) cans vegetable broth
2 cups sliced fresh mushrooms
3/4 teaspoon salt
1/2 teaspoon pepper

Directions

1

Combine the boiling water and shiitake mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms, reserving liquid. Discard mushroom stems; slice mushroom caps, and set aside.
2

Heat oil in large Dutch oven over medium-high heat. Add onion and next 8 ingredients (onion through bay leaves); saute 3 minutes. Add 4 cups water and broth; bring to a boil. Cover, reduce heat, and simmer 35 minutes, stirring occasionally. Add shiitake mushrooms, fresh mushrooms, salt, and pepper; cover and simmer an additional 10 minutes.