3 ea Morels, dried 1 1/2 tb Sunflower oil 1/2 lb Yellow onions, thinly sliced 2 ea 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 (opt'l.) 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.