Mushroom And Rice Soup
|Sliced fresh mushrooms||8 Ounce (About 2 Cups)|
|Chopped fresh mushrooms||4 Ounce (About 1 Cups)|
|Sliced green onions||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Chicken broth||6 Cup (96 tbs)|
|Whole straw mushrooms||14 Ounce, undrained (About Two 7 Ounce Jars)|
|Water||1 Cup (16 tbs)|
|Cracked black pepper||3⁄4 Teaspoon|
|Dried thyme leaves||3⁄4 Teaspoon, crushed|
|Cooked rice||3 Cup (48 tbs)|
|Dry sherry||1 Tablespoon|
Cook sliced and chopped mushrooms and onions in oil in Dutch oven over medium-high heat until tender crisp.
Add broth, straw mushrooms, water, pepper, and thyme.
Reduce heat to low; simmer, uncovered, 5 to 7 minutes.
Stir in rice and sherry; simmer 1 to 2 minutes.