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Mushroom Wild Rice Soup
1/2 cup cooked wild rice
1 package dried mushrooms, soaked in 2 cups boiling water until tender
2 sticks celery
1 onion
1 Tbls. margarine
1 10oz. package white mushrooms, sliced
2 cans chicken broth
1 Tbls. silver swan soy sauce
1/2 tsp. thyme
1/4 cup cream sherry
pinch juniper berries


Saute the vegetables in margarine. Add the rest except the sherry. Transfer some to blender. Add the cream sherry last.
Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Anne F Spackman
New York
United States
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