Mushroom-Grain Chowder

Ingredients

• 3  bay leaves 
• 1 cup carrots chopped
• 1 cup celery chopped
• 0.5 cup lentils dried
• 0.9 ounce mushroom caps dried
• 0.8 cup fennel bulb chopped
• 2 cups mushrooms fresh sliced
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.5 cup pearl barley uncooked
• 0.5 teaspoon pepper 
• 0.3 cup quinoa uncooked
• 0.8 teaspoon salt 
• 4  thyme sprigs 
• 43.5 ounce vegetable broth canned
• 0.5 cup water boiling
• 4 cups water 

Equipment

• bowl
• dutch oven

Directions

1. Combine the boiling water and shiitake mushrooms in a bowl; cover and let stand 30 minutes.
2. Drain mushrooms, reserving liquid. Discard mushroom stems; slice mushroom caps, and set aside.
3. Heat oil in large Dutch oven over medium-high heat.
4. Add onion and next 8 ingredients (onion through bay leaves); saut 3 minutes.
5. Add 4 cups water and broth; bring to a boil. Cover, reduce heat, and simmer 35 minutes, stirring occasionally.
6. Add shiitake mushrooms, fresh mushrooms, salt, and pepper; cover and simmer an additional 10 minutes.