1 (28 ounce) can sliced mushrooms
4 large potatoes, peeled and cubed
1/2 medium onion, diced
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
2 tablespoons butter-flour baking mix
1 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon dried oregano
1 tablespoon dried sage
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon dried sage
2 tablespoons distilled white vinegar
1/4 cup olive oil
1 teaspoon salt
1 cup olive oil
1 tablespoon dried oregano
1/2 teaspoon dried sage
1 teaspoon minced fresh ginger root
1/2 teaspoon ginger garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried basil
Bring a large pot of water to a boil. Add mushrooms and potatoes; cook, stirring, for 5 minutes. Drain off liquid. Stir in onion, Italian seasoning, salt, thyme, rosemary, butter-flour baking mix, parsley, paprika, oregano, sage, garlic powder, basil, marjoram, marjoram, thyme, rosemary, marjoram and basil; cook, stirring, for 2 to 3 minutes.
Reduce heat to medium. Stir in olive oil, salt, olive oil, rosemary, marjoram or basil, and garlic powder. Bring to a boil. Cover and simmer 10 minutes. Stir pasta into soup mixture. Return pot to a boil.
In a large bowl, mix the olive oil, salt, pepper, garlic powder, basil, marjoram, marjoram, thyme, rosemary, marjoram, basil and vinegar. Mix, then stir sauce into soup mixture. Cover and refrigerate for at least 2 hours.
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