Garlic Mushroom Soup
Ready In: 45 mins
Serves: 8
Ingredients
- 1 gallon water
- 8 ounces marsala wine
- 4 ounces low sodium soy sauce
- 1⁄4 cup butter
- 2 heads garlic, separated and skinned
- 12 ounces portabella mushrooms, sliced
- 12 ounces shiitake mushrooms
- 3 carrots, sliced
- 4 stalks celery, chopped
- 1 bunch green onion, diced
- 1⁄2 sweet onion, diced
- 4 bay leaves
- 2 teaspoons pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 teaspoons Bell's seasoning
Directions
- Bring the water and garlic to boil. In the mean time, add 1 tablespoon of butter to a skill and sauté mushrooms until soft.
- Add all of the remaining ingredients and boil over medium-high heat for 30 minutes.
- If your Shiitake Mushrooms don't come with a Rosemary Garlic Sauce, add an additional 1/8 cup of butter, 2 cloves of garlic, and 1 tsp rosemary.
- Add salt to taste. And serve to your preference.
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