Instructions: Place dried mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain; squeeze out excess water. Discard stems; slice caps.

Heat oil in large saucepan over medium heat until hot. Add chopped onion and garlic; cook 1 minute. Add both types of mushrooms; cook 4 minutes, stirring occasionally.

Add chicken broth; bring to a boil over high heat. Reduce heat to medium; simmer, covered, 15 minutes. Stir in ham and green onions; heat through.

Blend soy sauce and sherry into cornstarch in small bowl until smooth; stir into soup. Cook 2 minutes or until soup is thickened, stirring occasionally. Serve with whole wheat dinner rolls.

This recipe yields 6 servings.

Comments: Two kinds of mushrooms - dried black and button - make up the twins in this delightful soup. Or, simply use all button mushrooms if you dont mind sacrificing some of the flavor.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.