INGREDIENTS
1/2 oz
porcini mushrooms
1 cup
water
1 tbsp
olive oil plus 2 teaspoons
12 oz
mushrooms
1/4 tsp
pepper
1/4 cup
sherry
1 large
onion
2 stalks
celery
1 large
carrot
1/2 small
bell pepper
4 cups
chicken broth
3/4 cup
tomato puree
1/2 cup
quinoa
1 tbsp
marjoram
1
bay leaf
2 tsp
soy sauce