Instructions: To the beef stock, add diced onions. Cook until soft. Place dried mushrooms in warm water until softened. Save juice. Dice mushrooms.

Drain juice through a coffee filter to remove any impurities, such as sand, wood, or other inedibles. Put the strained juice from the reconstituted mushrooms and the canned mushrooms into the broth.

Simmer for at least 30 minutes. Add the dried mashed potatoes.

Season to taste.

Kathy sez: This the about the best mushroom soup that I have ever eaten.

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