Double Mushroom Soup

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A Dash of Sass


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1 cup dried mushrooms*

2 cup boiling water

3 TBL olive oil

1 large onion, cut into thin half-slices

12 oz. fresh mushroom, thickly sliced (I used a combo of baby bella and white button mushrooms)

4 cups chicken stock

1 tsp. dried parsley (you can use 2 tsp. fresh parsley if you have it … I didn’t)

Salt and fresh ground black pepper to taste

2 T good quality balsamic vinegar, for drizzling over soup when you serve it

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