VEGETABLE AND STEEL CUT OAT STEW

2T Grapeseed oil
1 pound, mushrooms quartered
1 head fennel, diced
1 onion, diced
1 pound carrots, peeled and diced
3 stalks celery, diced
¼ t cayenne pepper
8 cups low sodium chicken stock
3T cider vinegar
1T Herbs de Provence, or thyme
1 bay leaf
1 c steel cut oats

Heat an 8 quart stock pot over medium high heat; add oil, mushrooms, and fennel cooking for 10 minutes or until brown. Add onion, sauté for 1 minute then follow with all remaining ingredients. Simmer for 45 minutes to and hour adding water to thin if necessary.

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