Spring Vegetable Medley

Description
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Ingredients

 * 1 1-oz. pkg. dried shiitake mushrooms
 * 2 cups boiling water
 * 1 1/2 tsp. olive oil
 * 3 cloves garlic, minced
 * 1/2 cup sliced scallions
 * 1 cup baby carrots, quartered lengthwise
 * 1 6-oz. pkg. sliced cremini mushrooms
 * 12 oz. fresh asparagus, trimmed and cut into 2-inch pieces
 * 1 10-oz. pkg. precooked, shelled edamame
 * 1 Tbs. onion soup mix
 * 1/2 cup boiling water
 * 2 Tbs. chopped fresh marjoram
 * 1 1/2 tsp. dried thyme
 * 2 1/2 Tbs. Dijon mustard
 * 1 tsp. Bragg Liquid Aminos

Directions
1. Combine dried mushrooms with boiling water in small saucepan. Bring to a second boil, reduce heat to low and cook for 10 minutes. Set aside.

2. In medium-sized saucepan, heat oil over medium-high heat. Add garlic, scallions and carrots, and cook 5 minutes, stirring frequently.

3. Drain and slice shiitake mushrooms, discarding soaking liquid. Reduce heat to medium, and add shiitake and cremini mushrooms and asparagus to pan. Cook 5 minutes, stirring occasionally. Add edamame, soup mix, water, marjoram and thyme. Mix thoroughly, and stir in mustard and Bragg Liquid Aminos. Reduce heat to low, and cook 6 minutes, or just until vegetables are tender.