Mushroom and Rice Soup

• 2 cups (8 oz. each) sliced fresh mushrooms
• 1 cup (4 oz.) chopped fresh mushrooms
• 1 cup sliced green onions
• 2 tbsp. olive oil
• 6 cups chicken broth
• 2 jars (7 oz. each) whole straw mushrooms
• 1 cup water
• 3/4 tsp. cracked black pepper
• 3/4 tsp. dried thyme leaves
• 3 cups cooked brown rice
• 1 tbsp. dry sherry

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

mushrooms, fresh mushrooms, green onions, olive oil, chicken broth, mushrooms, water, cracked black pepper, thyme, brown rice, sherry

Taken from www.foodgeeks.com/recipes/407 (may not work)