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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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); sauté 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.
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