Mushroom Grain Chowder

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Mushroom Grain Chowder Ingredients

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

Instructions for Mushroom Grain Chowder

Note 1: Original called for 4 C water ... I wanted a thicker consistency. 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 This was excellent!! If you reduce the water be sure to keep an eye on it so that it doesnt cook down too far. Wonderful for a cold evening. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 170.8 Total Fat 2.7g Sat Fat 0.4g Carb 31.3g Fib 8g Pro 7.6g Sod 821mg CFF 13.5% Recipe by: Cooking Light Annual Recipes, 1997 Posted to EAT-LF Digest by Reggie Dwork on Nov 14, 1999, converted by MM_Buster v2.0l.

Main Ingredient: BeansCuisine: Uncategorized

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