Twelve-Bean Stew With Horseradish Cream

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3 cups water

1 Tbs. olive oil

2 cups thinly sliced leeks or coarsely chopped onions

2 tsp. dried dill

2 large ribs celery, cut into 1/2-inch slices

1 1/2 lbs. purple-topped turnips, peeled and cut into 1-inch chunks

3 medium carrots, peeled and cut into 1-inch chunks

1 1/4 tsp. salt, or to taste

Horseradish Cream

1 cup sour cream

2 Tbs. red or white prepared horseradish, plus more to taste

1/2 oz. ( 1/2 cup loosely packed) dried porcini mushrooms 2 cups boiling water

2 cups packaged twelve-bean mix (or your own mixture plus 3 Tbs. pearl barley) picked over and rinsed, soaked overnight in ample water to cover or speed-soaked

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