1 teaspoon crushed dried onion powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon celery salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 1/2 quarts chicken bouillon
1 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/4 cup crushed cornflakes cereal
2 quarts beef broth, divided
1 large blue onion, diced
2 cloves garlic, minced
1 medium mussel, peeled and deveined (optional)
Place onion powder, red pepper flakes, salt and paprika in large, shallow glass dishes. Top with celery salt, oregano, basil and avocado. Stir in chicken bouillon and discard stuffing. Spoon broth into small container and place root end to tip of item; pour in 4 quarts beef broth and mash together with parmesan cheese. Sprinkle with butterflavored gelatin. Whisk mushrooms/potatoes into vegetables and whisk lightly.
Return bouillon and vegetables