Mushroom Soup<\/p>\n
<\/p>\n
\u00bc oz. dried Wild Mushrooms<\/p>\n
1 T. Olive Oil<\/p>\n
2 cloves Garlic, minced<\/p>\n
3 T. Dry Sherry<\/p>\n
1 T. dehydrated Minced Onion<\/p>\n
\u00bc tsp. dried Thyme<\/p>\n
4 C. Vegetable Broth<\/p>\n
\u00bd C. Quick Cooking Brown or White Rice<\/p>\n
10 oz. jar sliced Shiitake Mushrooms, drained<\/p>\n
8 oz. jar sliced Button Mushrooms, drained<\/p>\n
\u00bd tsp. dried Parsley<\/p>\n
\u00bc tsp. Celery Salt<\/p>\n
Pepper<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mushroom Soup \u00bc oz. dried Wild Mushrooms 1 T. Olive Oil 2 cloves Garlic, minced 3 T. Dry Sherry 1 T. dehydrated Minced Onion \u00bc tsp. dried Thyme 4 C. Vegetable Broth \u00bd C. Quick Cooking Brown or White Rice 10 oz. jar sliced Shiitake Mushrooms, drained 8 oz. jar sliced Button Mushrooms, drained \u00bd tsp. dried Parsley \u00bc tsp. Celery Salt Pepper Soak dried mushrooms in hot water for 30 minutes. Thinly slice and set aside. Discard…<\/p>\n