3    Morels, dried
1 1/2 tb Sunflower oil
1/2 lb Yellow onions, thinly sliced
2    Garlic cloves, chopped
1/2 lb Carrots, thickly sliced
1 1/4 c  Vegetable stock
1/2 lb New potatoes, sliced
Salt and pepper, to taste
1/2 lb Zucchini, sliced
1/2 lb Fresh button mushrooms
1/2 lb Shelled peas
1 c  Parsley, chopped
2 tb Mint, chopped
1 tb Soy sauce (optl.)

Soak the dried mushrooms in hot water until they are soft, about 20 to 30
minutes. In a large saucepan, frying pan or wok with a cover, heat the oil
and saute the onions over medium heat until they are transparent but still
maintain their shape, about 3 to 5 minutes. Add the garlic, carrots, and
about 1/2 c. stock. Cover tightly and continue to cook until the carrots
are tender-crisp, about 10 minutes. Add potatoes and cook an additional 15
minutes. If the ingredients seem too dry, add more stock. Season to taste
with salt and pepper. Add zucchini, cover again, and cook for another 5
minutes. Add the fresh and dried mushrooms and the peas. Simmer for another
5 minutes, until all the vegetables are lightly cooked. Stir in the parsley
and mint. If desired, add soy sauce just before serving.