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1
In a medium-sized saucepan, combine the dried morels and porcini with the water.
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2
Bring to a simmer, then remove from heat and let steep for 30 minutes.
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3
In a medium-sized saute pan, heat 2 tablespoons of the olive oil.
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4
When the oil is hot, add the fresh mushrooms and cook over high heat until the edges of the mushrooms are golden brown.
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5
Remove the mushrooms from the pan and set aside.
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6
Put the remaining tablespoon of olive oil in the saute pan and heat over a medium flame.
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7
Add the leek and saute until translucent.
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8
Bring a medium pot of lightly salted water to the boil.
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9
Add the new potato and cook until it is tender but firm, about 2 minutes.
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10
Remove the potato from the water with a slotted spoon and reserve.
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11
Then add the carrot to the boiling water and blanch for about 2 minutes, or until the carrot is cooked al dente.
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12
Remove the carrot with a slotted spoon, refresh in cold water and set aside.
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13
Then add the celery root to the boiling water and cook for about 2 minutes or until the celery root is al dente.
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14
Drain from the water, refresh in cold water and set aside.
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15
Drain the mushroom broth through a fine mesh strainer and reserve the broth.
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16
Roughly chop the reconstituted mushrooms.
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17
Put the mushroom broth in a medium-sized saucepan and add the sauteed mushrooms, the reconstituted dried mushrooms, the cooked vegetables, the sliced artichoke, the bay leaf, chopped lemon thyme and parsley.
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18
Simmer gently for 15 to 20 minutes.
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19
Season the stew with salt and pepper to taste.
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20
Add a splash of lemon juice to bring out the mushroom flavor.
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21
Serve with a hearty bread such as seven-grain or black bread.
