1 tablespoon vegetable oil
1 cloves garlic, minced
2 cubes chicken bouillon cube
7 large mushrooms, drained
1 onion, diced
3 (14 ounce) cans bell peppers, drained
2 tablespoons dried rosemary
1 teaspoon dried tarragon
1 1/2 teaspoons chopped fresh parsley
1 pint fresh oysters
In a large stock pot, heat oil over medium heat. Blend together the garlic, chicken bouillon cube, mushrooms, onion, and tomatoes; cut in soy sauce until all ingredients are coated.
Return chicken mixture to stock. Stir in the bouillon cube, mushrooms, onion mixture and oysters. Reduce heat to low.
Bring to a boil and add garlic salt and water. This should take about 40 minutes.
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