Mushroom Broth Soup

Servings: 2

Ingredients

Mushroom 1 blue container (any blend about 2 cups)

Dill 2 Tbsp dry/4 Tbsp fresh

Mushroom/Other vegetable Stock 4 cups

Salt & Pepper To Taste

1. Saute ,salt and peppered, mushrooms until just brown and soft
2. Add your stock and dill, bring to a boil.
3. Reduce to a simmer for 2 hours. This allows mushrooms to soften and blend in to stock.
4. Allow to cool. Serve with day old bread or anything that may soak up the broth while eating
5. Store in air tight container in refrigerator for up to one week.