2 cups (8 oz.) sliced fresh mushrooms
1 cup (4 oz.) chopped fresh mushrooms
1 cup sliced green onions
2 tablespoon olive oil
6 cups chicken broth*
2 jars (7 ounce each) whole straw mushrooms
1 cup water
3/4 teaspoon cracked black pepper
3/4 teaspoon dried thyme leaves
3 cups cooked short grain brown rice
1 tablespoon dry sherry
Cook sliced and chopped mushrooms and onion in oil 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 min. Stir in rice and sherry; simmer 1 to 2 min.
*Nutrition tip: to make broth always skin chicken before boiling. Nearly all chicken fat is in the skin.
Makes 10 servings.