Mushroom Soup

 

¼ oz. dried Wild Mushrooms

1 T. Olive Oil

2 cloves Garlic, minced

3 T. Dry Sherry

1 T. dehydrated Minced Onion

¼ tsp. dried Thyme

4 C. Vegetable Broth

½ C. Quick Cooking Brown or White Rice

10 oz. jar sliced Shiitake Mushrooms, drained

8 oz. jar sliced Button Mushrooms, drained

½ tsp. dried Parsley

¼ tsp. Celery Salt

Pepper

 

Soak dried mushrooms in hot water for 30 minutes. Thinly slice and set aside. Discard soaking water. Heat oil in large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in sherry, onion, thyme and cook another minute. Add soaked dried mushrooms to the pot along with the broth and bring to a boil. Reduce heat to low and add rice, remaining mushrooms and parsley. Season with salt and pepper to taste. Simmer for 10 minutes, until rice is cooked. Taste, season and serve.