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Mushroom Lentil Adzuki Bean Soup
Ingredients
  • ⅓ cup adzuki beans, soaked in water for 3 to 4 hours, drained
  • ½ ounce dried porcini mushrooms
  • 2 cups vegetable stock, low sodium or homemade
  • 1 small leek, chopped
  • 1 small yellow onion, chopped
  • 1 rib celery, chopped
  • 1 medium carrot, thinly sliced
  • 12 ounces mushrooms, sliced (use a mix - creminis, white buttons, portobellos)
  • 1 cup mushroom broth (see instructions)
  • ½ tablespoon tomato paste
  • ⅓ cup green or brown lentils
  • shoyu or soy sauce
  • ½ of a lemon
  • kosher salt
  • fresh tarragon, chopped, for garnish
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