Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          tomato juice
   3      cups          orange juice
   1      cup           spelt berries
   1      bunch         fresh thyme -- reserve 1 1/2
                        -- tablespoons fresh
                        -- thyme leaves
   2      cups          black beans dried
     1/4  cup           peanut oil
   2      large         onions diced
   8      cloves        garlic minced
   2      large         sweet green peppers -- diced
   2                    ancho chilies -- minced
   1                    chipotle chili -- minced
   1                    pasilla chili -- minced
     1/4                habenaro chili -- minced
  15                    plum tomatoes -- seeded and
                        -- quartered
   2      cups          fresh corn kernels
   3      tablespoons   fresh chopped oregano
   1      bunch         scallions diced
   3      tablespoons   toasted cumin seeds -- ground
   2      pounds        chanterelles -- cleaned and halved
   2      pounds        shiitake -- cleaned and stems
                        -- removed
   2      cups          dried sour cherries

Preparation:

In a large saucepan combine juices and bring to a boil. Add spelt berries, fresh thyme and beans. Simmer covered 1 1/2 hours. In a large heavy pot heat 1/2 of the oil, add onion and garlic and brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add corn, oregano, scallion, reserved thyme, and cumin and simmer for another 20 minutes. Add cooked beans and return to a simmer. While beans simmer, heat remaining oil in saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili bean mixture, stir well and simmer 20 minutes. Add cherries and serve.