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Mushroom & Wild Rice Soup

1/2 cup wild rice
1/2 ounce dried mushrooms
2 tablespoons olive oil
2 stalks chopped celery
1 large chopped onion
10 ounces fresh mushrooms
2 14-oz cans chicken broth
1 tablespoon soy sauce
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/4 cup cream sherry

In 3-quart saucepan over high heat, heat wild rice and 2 1/2 cups
water to boiling. Reduce heat to low; cover and simmer 45 minutes
or until rice is tender and most of water is absorbed. Meanwhile,
in 4-cup glass measuring cup, add dried mushrooms to 2 cups boiling
water. Set aside. In nonstick 12-inch skillet over medium heat,
heat 1 tablespoon olive oil. Add celery, onion, and 2 tablespoons
water; cook until vegetables are tender and lightly browned, about
10 minutes. Remove to 4-quart saucepan. In same skillet over
medium-high heat, heat 1 more tablespoon olive oil. Add sliced
mushrooms; cook until mushrooms are tender and lightly browned,
about 10 minutes. Remove to saucepan with celery mixture. With
slotted spoon, remove dried mushrooms from soaking liquid and
coarsely chop; strain liquid. Add dried mushrooms and their liquid
to celery mixture; stir in chicken broth, soy sauce, thyme, pepper,
and wild rice with any cooking liquid; over high heat, heat soup
to boiling. Stir in sherry. Reduce heat to low; cover and simmer
5 minutes.

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