Wild Rice Mushroom Soup - cooking recipe

Ingredients

3 Tbsp. sweet butter
12 oz. mushrooms
1/8 tsp. basil
1/8 tsp. oregano
1/8 tsp. thyme
2 Tbsp. peeled and grated onion with juice
1/2 c. wild rice
water to cover rice
6 c. beef broth
2 Tbsp. lemon juice
lemon slices
Romano or Parmesan cheese, grated

Preparation

Melt butter in a large soup kettle over medium heat.
Peel the mushrooms and cut off the woody part of the stems.
(Washed mushrooms don't saute as well as peeled mushrooms.)
Add basil, oregano, thyme and grated onion with juice.
Cover the kettle; let the mushrooms sweat over medium-low heat for about 10 minutes or until they are fairly soft and limp.