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Russian Mushroom Soup

2 cups dried mushrooms
8 cups cold water
1 clove garlic
1 teaspoon salt
2 tablespoons chopped onion
1 tablespoon margarine or oil

Break dried mushrooms into small pieces and rinse thoroughly with
cold water to remove dirt granules. Cover mushrooms with 8 cups
cold water and add salt and garlic. Cover and simmer for 2 hours
or more until mushrooms are tender. Add more salt to taste. When
soup is done, saute onion in oil and add to soup. Simmer for just
a few minutes. Traditionally served Christmas Eve at Holy Supper.

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