INGREDIENTS
1/3 cup
adzuki beans
1 cup
broth
1/3 cup
brown lentils
1 medium
carrot
1 rib
celery
1/2 oz
dried porcini mushrooms
4 servings
fresh tarragon
4 servings
kosher salt
1 small
leek
1/2
lemon
4 servings
soy sauce
1/2 tbsp
tomato paste
2 cups
vegetable stock
12 oz
white mushrooms
1 small
yellow onion