Mushroom grain chowder

8 servings

Ingredients

Quantity Ingredient
½ cup Boiling Water
⅞ ounce Dried Shiitake Mushrooms
1 tablespoon Olive Oil
1 cup Chopped Onion
1 cup Chopped Celery
1 cup Chopped Carrots
¾ cup Chopped Fennel Bulb
½ cup Pearl Barley; Uncooked
⅓ cup Quinoa; Uncooked
½ cup Dried Lentils
4 Sprigs Thyme
3 cups Water; Note 1
43½ ounce Nonfat Vegetable Broth
2 cups Sliced Fresh Mushrooms
¾ teaspoon Salt
½ teaspoon Pepper

Directions

Note 1: Original called for 4 C water ... I wanted a thicker consistency.

Combine ½ C boiling water and shiitake mushrooms in a bowl; cover and let stand 30 min. Drain mushrooms, reserving liquid. Discard mushroom stems; slice mushroom caps, and set aside.

Heat olive oil in a large Dutch oven over med-high heat until hot. Add onion and next 8 ingredients; saute 3 min. Add 3 C (4 C) water and vegetable broth; bring to a boil. Cover, reduce heat, and simmer 35 min, stirring occasionally.

Add shiitake mushrooms, fresh mushrooms, salt, and pepper; cover and simmer an additional 10 min.

Yield: 8 servings Serving Size 1½ C This was excellent!! If you reduce the water be sure to keep an eye on it so that it doesn't cook down too far. Wonderful for a cold evening.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 170⅘ Total Fat 2.7g Sat Fat 0.4g Carb 31.3g Fib 8g Pro 7.6g Sod 821mg CFF 13½%

Recipe by: Cooking Light Annual Recipes, 1997 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Nov 14, 1999, converted by MM_Buster v2.0l.

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