Spring Vegetable Medley
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.