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Beef & Mushroom Soup II Recipe

Ingredients

1 pound ground beef

1 teaspoon garlic powder

1/4 teaspoon dried basil

1/4 teaspoon dried sage

1/2 teaspoon dried sage pepper

1 tablespoon dried minced onion

1 teaspoon dried oregano

3 tablespoons dried parsley

1/8 teaspoon dried thyme

1/8 teaspoon salt

2 1/2 teaspoons dried basil

1 teaspoon salt and pepper pepper pepper seasoning

2 cups water

1 1/2 cups minced onion

1 teaspoon dried celery

1 teaspoon dried sage

Directions

In a medium saucepan, over medium heat, cook beef and garlic powder until brown; drain fat. Stir in basil, sage, sage pepper, oregano, parsley, thyme, salt and pepper. Reduce heat to medium. Bring to a boil, reduce heat and simmer for 5 minutes. Dissolve water in broth. Stir into beef mixture and simmer for 15 minutes, stirring until thickened. Reduce heat to medium.

Stir in 1 1/4 cup water and onion. Bring to a boil, stirring occasionally. Reduce heat to low. Simmer 10 minutes, stirring occasionally, until beef is tender. Serve over soup in bowls.