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Ingredients

• 1/2 ounce dried morels (see Note) or porcini mushrooms (1/4 cup)
• 1 cup warm water
• 6 large artichokes
• 1 large lemon
• 1 tablespoon extra-virgin olive oil
• 4 medium leeks, white part only, cleaned and cut into 1/2-inch dice
• 1 cup baby carrots
• 12 cloves garlic, peeled
• 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried
• 1/2 cup dry white wine
• 2 1/2 cups reduced-sodium vegetable broth
• 1/2 teaspoon salt
• 1 cup baby lima beans, fresh or frozen
• 1 cup peas, fresh or frozen
• 4 teaspoons butter
• Freshly ground pepper to taste
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh parsley

Description

Spring Vegetable Stew - The Huffington Post

Kitchen Daily