Mushroom-Grain Chowder

Cooking Light
8 servings (serving size: 1 1/2 cups)

Ingredients

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1/2 cup boiling water
1 (7/8-ounce) package dried shiitake mushrooms
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
3/4 cup chopped fennel bulb
1/2 cup uncooked pearl barley
1/3 cup uncooked quinoa
1/2 cup dried lentils
4 thyme sprigs
3 bay leaves
4 cups water
3 (14 1/2-ounce) cans vegetable broth
2 cups sliced fresh mushrooms
3/4 teaspoon salt
1/2 teaspoon pepper

Preparation

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

Heat oil in large Dutch oven over medium-high heat. Add onion and next 8 ingredients (onion through bay leaves); sauté 3 minutes. Add 4 cups water and broth; bring to a boil. Cover, reduce heat, and simmer 35 minutes, stirring occasionally. Add shiitake mushrooms, fresh mushrooms, salt, and pepper; cover and simmer an additional 10 minutes.

Created date

June 2004

Nutritional Information

Calories 171
Caloriesfromfat 17 %
Fat 3.2 g
Satfat 0.3 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 7.4 g
Carbohydrate 29.6 g
Fiber 5.6 g
Cholesterol 0.0 mg
Iron 2.7 mg
Sodium 617 mg
Calcium 42 mg