Chop all ingredients to the size you prefer... diced, sliced, big chunks...
Throw it all in a crock pot and let it do it's thing.
Or throw it in a soup pot and simmer for 2 hours or so.

This was a small batch for a small crock pot. It made 2 large bowls of soup for a hungry couple.

Storage and Cooking
Refrigerate in a paper towel or mesh bag
Keeps for about 1 week
No need to wash, just wipe with a damp towel if you insist
Remove stems and use for a broth if desired
If they seem dry, simply soak in water a few minutes
Best sauteed in oil or fat
Add mushrooms to the pan before other veggies to give them enough time
Goes well with garlic, shallots, onion
Serve on top of or next to meats or other veggies
Chop them up small and cook along with ground meat to “stretch it”
​Great in:
   Miso Soup
   Quiche
   Green Bean Casserole
   Chicken Marsala
   Mushroom Soup
   Stir Fry
   Thai Soups with coconut milk, ginger, lime...