Carrot And Potato Stew With Shiitake Mushrooms

Rinse mushrooms. Soak them in hot water (to cover) for 20 minutes. Remove from water and rinse again. Cut off stems. Slice mushrooms.

Heat oil in saucepan. Add onion and saute for 5 minutes over medium heat. Add mushrooms, carrots, potatoes, water, bay leaf, salt and pepper to taste.

Bring to boil. Cover and cook until vegetables are tender, 20 minutes. With slotted spoon, transfer vegetables to bowl. Discard bay leaf. Measure 1 cup liquid and reserve remaining liquid.

Dry saute flour in pan, stirring constantly, until lightly browned. Whisk in measured cooking liquid. Bring to boil, whisking. Return vegetables to pan. Stir gently and bring to simmer. Stir in 1 Tb. reserved liquid if sauce is too thick. Taste and adjust seasonings. Stir in half of parsley.

Serve sprinkled with remaining parsley.