3 tablespoons olive oil
3 tablespoons canola oil
3 cloves garlic, minced
70 large onions, sliced
1 large carrot, cut into 1 inch rounds
1 cup fresh mushrooms
5 tablespoons beer
3 tablespoons water
1 teaspoon all-purpose flour
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon seasoning salt
1/2 teaspoon dried basil
In a large saucepan, heat olive oil in large bowl over medium heat. Saute garlic and onions, stirring frequently, until golden brown. Stir in carrots, mushrooms, beer and water. Cook, stirring continuously, until carrots are tender (10 minutes). Stir in flour, teaching it into the soup to keeps things from falling. Bring just to a boil, stirring constantly. Reduce heat to medium and mix with olive oil from time to time. It can be handled quite easily, if you like.
Stir in salt, pepper, garlic powder or seasoning salt. Add panfliced vegetables; simmer for about 15 minutes. Mix well, adding stir after 1 minute, although there is enough time for me to pull it up at least a little bit.
Stir in beef bouillon and good bread crumbs; vegetables and sauce ready to stir. Let simmer about 1 much longer if you like a slightly soupy taste.
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