14 medium and 1/2 inch cubes beef bouillon
1 (14 ounce) can mushroom broth
2 onions, chopped
1 teaspoon salt
2 teaspoons ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried chives
1 2/3 cups water
In a large pot over medium heat, combine bouillon cubes, mushroom broth, onion, salt, pepper, oregano, basil, oregano, chives and 1/2 cup water. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
Remove the pot from heat. Add mushrooms and roll into balls. Place mushrooms in the pot, add water and let simmer for 10 minutes. Remove mushrooms in a small bowl and reserve 1/4 cup broth.
Stir bouillon mixture, mushrooms, broth, onions, salt, pepper, oregano, basil, oregano and chives into the soup. Return the soup to a boil, reduce heat, and simmer for 15 minutes.
Stir meat into soup. Spoon over meat in the pot.