Mushroom-Grain Chowder

• 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

1. 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.
2. Heat oil in large Dutch oven over medium-high heat. Add onion and next 8 ingredients (onion through bay leaves); saute 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.

boiling water, shiitake mushrooms, olive oil, onion, celery, carrot, fennel bulb, pearl barley, quinoa, dried lentils, thyme, bay leaves, water, vegetable broth, mushrooms, salt, pepper

Taken from www.myrecipes.com/recipe/mushroom-grain-chowder (may not work)