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in a large saucepan, bring broth to a low simmer and add bay leaves and chicken thighs. simmer for 20 minutes. remove chicken with a slotted spoon and coarsely chop when cool enough to handle. while chicken is cooling, add carrots and potatoes to broth. add chicken when chopped. meanwhile, melt butter over medium heat in a non-stick frying pan. add onion, celery and mushrooms and saute until soft, about 5-7 minutes, stirring occasionally. stir in thyme, parsley, and flour. stir until flour is absorbed and add mixture to broth. simmer stew for 15 to 20 minutes or until your potatoes and carrots are almost cooked to your preference. add beans and milk or cream and let heat for 5 minutes. add salt and pepper to taste. remove bay leaves and serve!
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Dried black beans — frijoles negros, soup, Cuban rice
Yellow split peas — split pea soup, Ethiopian kik wot, Indian dal
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets