I was just reading back through some posts I missed. Have you posted this recipe?
No, I had not. It is an easy one. Here ya go:
8 oz. fresh button mushrooms
2 tsp. oil
1 lg onion coursely chopped
2 Tbsp dry sherry (optional, I use cooking sherry)
1 can chicken broth or 2 cups homemade broth
1 can cream of mush soup
1 box
fast cooking long grain and wild rice blend
Salt and pepper to taste
Rinse, pat dry and slice mushrooms, removing and discarding tough stems. Set aside.
Heat oil in a 4 1/2 cup dutch oven or soup pot over med high heat. Cook onions for about a minute, then add mushrooms and sherry. Cook, stirring occasionally, until mushroom release their liquid, about 3 mins.
Add the broth, cream of mush, and 2 cups of water (I usually use more chicken broth). Add the rice and about 1/2 of the seasoning packet from it. Stir well, cover the pot, and raise the heat to high. Bring the soup to a boil. Reduce heat to low and stir well. Cover and simmer until the rice is tender, about 5 minutes. Season with salt and pepper and serve.