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Mushroom Grain Chowder

1/2 c Boiling Water
7/8 oz Dried Shiitake Mushrooms
1 tb Olive Oil
1 c Chopped Onion
1 c Chopped Celery
1 c Chopped Carrots
3/4 c Chopped Fennel Bulb
1/2 c Pearl Barley; Uncooked
1/3 c Quinoa; Uncooked
1/2 c Dried Lentils
4 Sprigs Thyme
3 c Water;
43 1/2 oz Nonfat Vegetable Broth
2 c Sliced Fresh Mushrooms
3/4 ts Salt
1/2 ts Pepper

Combine 1/2 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 1 1/2 C

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