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Mushroom and Rice Soup

2 cups (about 8 ounces) sliced fresh mushrooms
1 cup (about 4 ounces) chopped fresh mushrooms
1 cup sliced green onions
1/4 cup low-fat chicken broth
6 cups low fat chicken broth
2 7-ounce jars whole straw mushrooms, undrained
1 cup water
3/4 teaspoon cracked black pepper
3/4 teaspoon dried thyme leaves
3 cups cooked rice
1 tablespoon dry sherry

Cook sliced and chopped mushrooms and onions in 1/4 cup chicken
broth in Dutch oven over medium-high heat until tender crisp. Add
broth, straw mushrooms, water, pepper and thyme. Reduce heat;
simmer, uncovered, 5 to 7 minutes. Stir in rice and sherry; simmer
1 to 2 minutes. Makes 10 servings.

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