Mexican Mushroom Soup Recipe

Ingredients

• 4 dried Guajillo chiles, stems and seeds removed
• 4 dried Ancho chiles, stems and seeds removed
• 2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton), heated
• 1 clove garlic
• 1 medium white onion, chopped (1/2 cup)
• 7 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons)
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon dried thyme leaves
• 2 dried bay leaves
• 1 fresh parsley sprig
• 2 tablespoons olive oil
• 1 1/2 lb fresh mushrooms, sliced (8 cups)
• 1 teaspoon chicken bouillon granules
• 1 teaspoon kosher (coarse) salt, if desired