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In a small bowl, combine dried mushrooms and enough boiling water to cover. Let stand for 20 minutes; drain. Press out any excess liquid; chop mushrooms.
In a large saucepan, combine mushrooms, broth and meat. Bring just to boiling. Gently stir in rice and snipped fresh or dried sage (try to avoid breaking up meat). Reduce heat. Simmer about 5 minutes or until heated through. If desired, garnish each serving with sage leaves.