Mushroom and Rice Soup

Description
Makes 10 servings

Ingredients

 * 2 cups (8 ounces) sliced fresh mushrooms
 * 1 cup (4 ounces) chopped fresh mushrooms
 * 1 cup sliced green onions
 * 2 tablespoons olive oil
 * 6 cups chicken broth
 * 2 x 7-ounce jars whole straw mushrooms, undrained
 * 1 cup water
 * ¾ teaspoon cracked black pepper
 * ¾ teaspoon dried thyme leaves
 * 3 cups cooked rice
 * 1 tablespoon dry sherry

Directions

 * 1) Cook sliced and chopped mushrooms and onions in oil in Dutch oven over medium-high heat until tender crisp.
 * 2) Add broth, straw mushrooms, water, pepper and thyme. Reduce heat; simmer, uncovered, 5 to 7 minutes.
 * 3) Stir in rice and sherry; simmer 1 to 2 minutes.