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.