Wild Mushroom Soup

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Southern Living


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2 vegetable bouillon cubes

2 cups boiling water

3/4 cup Madeira wine

4 cups fat-free reduced-sodium chicken broth, divided

1 (1/2-ounce) package dried porcini mushrooms, chopped

1 (1/2-ounce) package dried morel mushrooms, chopped

1 (1/2-ounce) package dried chanterelle mushrooms, chopped

2 tablespoons butter or margarine

6 green onions, sliced

1 medium onion, diced

3 tablespoons all-purpose flour

1 pound fresh white mushrooms, quartered

1/4 teaspoon freshly ground pepper

Toppings: fat-free sour cream, chopped green onion

Garnish: green onions

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