Mushroom and Rice Soup

Description

Makes 10 servings

Ingredients

• 2 cups (8 ounces) sliced fresh mushrooms
• 1 cup (4 ounces) chopped fresh mushrooms
• 1 cup sliced green onions
• 2 tablespoons olive oil
• 6 cups chicken broth
• 2 x 7-ounce jars whole straw mushrooms, undrained
• 1 cup water
• ¾ teaspoon cracked black pepper
• ¾ teaspoon dried thyme leaves
• 3 cups cooked rice
• 1 tablespoon dry sherry

Procedures

1. Cook sliced and chopped mushrooms and onions in oil in Dutch oven over medium-high heat until tender crisp.
2. Add broth, straw mushrooms, water, pepper and thyme. Reduce heat; simmer, uncovered, 5 to 7 minutes.
3. Stir in rice and sherry; simmer 1 to 2 minutes.