I always use beef bouillon when I make roast beef, but I ran out today with a 5lb roast ready to go into the oven. I made this recipe (minus the mushrooms, not having any) and doubled it. I added 2 tsp of the amount that was created (probably around 2 TBSP total) and added it to about 6 cups of water I was using with the roast. That broth then cooked down to less than 2 cups, and made a delicious gravy. So good that I intend to make my own bouillon seasoning from now on! No MSG and just as tasty! Thank you! (I used whole bay leaves in the broth while the roast was roasting, instead of using crushed bay leaf in the seasoning mix.)
Nice recipe! I whizzed the ingredients in my food processor and that worked fine. I tried some as a cup of soup and needed to add over a tbsp to taste it. But when I used it as a flavoring in a pasta salad - it was wonderful! I plan on making a larger quantity and keeping it in the pantry for cold pasta salad seasonings. Made for M3C.
I'm not a vegetarian, but this just sounds like a good soup base, period. Will rate when we actually use it. :)