Add dried porcini to mixer bowl, mill for 20 sec/speed 9/MC on. Set aside.
In a medium bowl, hand combine all of the meatball ingredients. Form into large golf balls (about 14 in total). Arrange in the bottom of the deep steaming tray. Arrange your green beans on the flat steaming tray above.
Without washing the bowl, add mushrooms, cauliflower and leek. Chop for 15 sec/speed 6 using your spatula to move the ingredients while chopping. Scrape bowl down.
Add olive oil and reserved porcini powder and cook for 7 min/100°C or 212°F/speed 1/MC off.
Put your well rinsed quinoa/rice into your simmering basket and put inside your bowl.
Pour your chicken stock into the bowl, taking care not to go over the maximum line. Put your steaming trays in place and cook for 20 min/steaming temperature/speed 3.
Set your meatballs, quinoa or rice and beans aside in a thermal server. Please note: If any of your mushroom soup is sitting above the quinoa/rice just put it back in the bowl with a spoon.
Top soup up with 1-2 cups of water and blend soup for 1 min/speed 9/MC on. Retain 300 g or 10.6 oz for the gravy. Season soup with salt and pepper to taste.
To prepare gravy: Add the gravy ingredients to your retained 300 g or 10.6 oz of soup. Cook for 5 min/steaming temp/speed 1/MC off.