Recipe by Linda E.
My sister and I have had a really hard time recreating beef soup mix flavors. She's been begging me to try out some seasoning mixes that can approximate and substitute for it, and I think this one is pretty good. I'm open to suggestions if anyone has any!
Top Review by miva_iller
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.)
- 4 dried shiitake mushrooms, diced
- 1⁄2 teaspoon dried basil
- 1 teaspoon dried bay leaf, crushed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄4 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper