Mushrooms are the meat in this hearty old-fashioned classic. Add fresh mushrooms and sherry if desired.
Serves
4 - 5
ADDITIONS
1/2 lb. sliced fresh mushrooms (any variety)
2 Tablespoons butter or margarine
6 cups chicken broth
freshly ground black pepper
Optional: 1/2 cup Madeira, Sherry, or other red wine
cooking DIRECTIONS
In a 2 or 3-quart pot, gently saute mushrooms in butter over medium heat for five minutes. Stir in Mushroom Soup Mix. Add broth, bring to a boil, reduce heat and simmer covered for 20 minutes. Add pepper to taste and wine, if desired.
inventive VARIATION
For a meatier version, crumble and brown 1/2 lb. ground chuck and then add fresh mushrooms. Or, for a touch of the French bistro, top each bowl with a toasted slice of French bread and freshly grated Parmesan cheese.
INGREDIENTS
PEARLED BARLEY, SHIITAKE MUSHROOMS, ONIONS, RED PEPPERS, CARROTS, ITALIAN PARSLEY, SPICES, HERBS.
NO ADDED SALT, NO MSG AND NO PRESERVATIVES
Our soup mixes contain little or no salt. To lower the sodium content of the prepared soup, try using low sodium broths or dilute the broth with water.
