Baby Root Vegetable Stew with Black Tea Prunes

Name: Baby Root Vegetable Stew with Black Tea Prunes
Ingredients: 4 ounces pitted prunes (1 cup); 2 cups strong, brewed black tea; 6 tablespoons unsalted butter; 3/4 pound baby carrots, quartered lengthwise; 2 small turnips, peeled and cut into 1/2-inch wedges; Salt and freshly ground pepper; 3/4 pound radishes, quartered if large; 2 cups chicken stock or low-sodium broth; 3 tablespoons soy sauce; 3/4 pound fingerling potatoes, cut into 3/4-inch pieces; 1 small onion, finely chopped; 1 large garlic clove, minced; 1 large thyme sprig; Lemon wedges, for serving