• Soak the dried mushrooms in the warm water until rehydrated; this will take about 30 minutes.
• Put the rehydrated mushrooms and soaking water into the soup pot; add the broth. Blend well using an immersion blender.

  No immersion blender? No problem. Blend the rehydrated mushrooms, soaking water, and some of the broth in another blender of your choice. Put into the soup pot with the remaining broth.
• Heat the oil in a large non-stick skillet over medium-high heat. Add a bit of the leek slices. When they begin to sizzle add the rest of the leeks, onions, and celery. Sprinkle with 1/4 teaspoon salt and sauté until the veggies are softened and a bit golden.
• Add the sautéed veggies plus the potatoes, carrots, and cabbage to the soup pot. Bring to a low boil and cook, partially covered, until the carrots and potatoes are almost tender; stir often. Add the cabbage and continue simmering until the carrots and potatoes finish cooking.

To sauté the shiitakes

• While the stew is simmering, heat the oil in the previously used large non-stick skillet over medium-high heat. Add a bit of the shiitake slices. When they begin to sizzle add the rest of the shiitake, sprinkle with 1/4-teaspoon salt, and cook, stirring occasionally, until golden.

To serve

• Ladle hot stew into each bowl; stir in some cooked shiitakes (they will keep their meat-like texture if added to the stew right before serving).

  Garnish with chopped parsley and fresh ground black pepper.