Mushroom Soup

Rinse and drain the mushrooms and add them to a 20 qt. stock pot.

Stir the chicken soup base and one quart of the water in with the mushrooms.

Over medium-high heat, heat the contents until mushrooms are tender (approximately 30 minutes).

Add the cans of chicken stock and remaining 6 qts. of water to the stock pot. Stir. Heat until warm.

Whisk in the powdered soup base until it is dissolved completely. Add salt and pepper.

Bring all the contents of the pot to a boil.

Cover, reduce the heat to low, and simmer for at least 30 minutes. Stir occasionally.

Turn off the heat and serve immediately or place in a warmer.