Add the beets, carrots, parsnips, celery root, 8 cups water and the mushroom soaking liquid.

Strain mushroom soaking liquid through strainer lined with cheesecloth, napkin or towel.

Combine beans, soaking liquid, onion, garlic, bell pepper, cumin and oregano in a large heavy pot, and bring to a boil.

Place beans, chicken stock and reserved soaking liquid in a large pot.

Drain morels, reserving 1/3 cup soaking liquid, strained.

Strain through a sieve lined with a paper towel or coffee filter paper; reserve soaking liquid.

Reserve about 1/2 cup of mushroom soaking liquid, then drain mushrooms and add to pan.

Add the mushrooms and stir-fry for a couple of minutes, then add the thyme, rosemary, white wine and the mushroom soaking liquid.

The sauce should be thick but pourable: if it is too thick, add a little soaking liquid from the chili.

The dish is rich and satisfying, the porcini soaking liquid added to the rice intensifying the woodsy flavor.