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Mushroom Lentil Barley Stew

Reviewed: Oct. 7, 2012
I opted to make this recipe on the stove. Used dried chanterelles a co-worker gave to me, along with fresh button mushrooms and baby portabellas. Chicken broth and my favorite seasonings rather than the savory gave it a familiar flavor profile that we enjoy. Next time, if we have wine on hand, I'll add a 1/4 cup to deepen the flavors. Loved the Unami flavor that comes from the rich mushroom broth. Also used fresh carrots, celery, and onion as my base. This soup got better with each day. I did not use the amount of pepper suggested; instead, eyeballed it by just shaking our course ground pepper into the pot. Even on the stovetop, this was a quick recipe.
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