1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 teaspoons dried oregano
1/4 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon dried sage
1/4 teaspoon dried black pepper
1/2 teaspoon ground black pepper
1 (1 ounce) square unsalted butter-flied flan
Heat olive oil in a large skillet over medium heat. Saute garlic powder, salt, oregano, basil, oregano, sage, pepper, and ground black pepper. One by one, stir all ingredients into the skillet. Heat of four saute pans over medium heat. Sprinkle butter into bottom of pan. Arrange flan over skillet. Immediately pour soup over pan. Return pan to medium heat, and simultaneously stir into soup with butter. Return pan to medium heat, and cook 7 minutes.
Remove pan from heat, allow to cool to room temperature, and pour over soup with sauce.