Ingredients Edit

Directions Edit

  1. Combine dried mushrooms with boiling water in small saucepan.
  2. Bring to a second boil, reduce heat to low and cook for 10 minutes.
  3. Set aside.
  4. In medium-sized saucepan, heat oil over medium-high heat.
  5. Add garlic, scallions and carrots, and cook 5 minutes, stirring frequently.
  6. Drain and slice shiitake mushrooms, discarding soaking liquid.
  7. Reduce heat to medium, and add shiitake and cremini mushrooms and asparagus to pan.
  8. Cook 5 minutes, stirring occasionally.
  9. Add edamame, soup mix, water, marjoram and thyme.
  10. Mix thoroughly, and stir in mustard and Bragg Liquid Aminos.
  11. Reduce heat to low, and cook 6 minutes, or just until vegetables are tender.

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