Fragrant Mushroom Soup

• 1 14 lbs mushrooms, divided
• 3 cups beef broth
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch
• 14 cup cold water
• 2 tablespoons dry sherry
• 12 teaspoon lemon juice
• salt and pepper

1. Slice 4 oz mushrooms and set aside.
2. Chop the remaining mushrooms and stems.
3. Combine chopped mushrooms, stock and soy sauce in slow cooker; cover and cook on low for 4-6 hours.
4. Process soup in food processor or blender.
5. Return to slow cooker.
6. Add sliced mushrooms; cover and cook on high for 30 minutes.
7. Stir in combined cornstarch and water.
8. Stir in sherry and lemon juice.
9. Season to taste with salt and pepper.

mushrooms, beef broth, soy sauce, cornstarch, cold water, sherry, lemon juice, salt

Taken from www.food.com/recipe/fragrant-mushroom-soup-492952 (may not work)