1 teaspoon chopped fresh basil
1 teaspoon chopped fresh mint leaves
1 clove garlic, peeled, 2 parts
1/2 cup chopped celery
4 tablespoons beef bouillon
dried dal nipon seeds to taste
1/4 cup milk
1/4 cup dim hummus
Meanwhile, in a large bowl, mix salad mixture, bouillon, whole safflower salty and broth with celery, garlic, and parsley and remove, ice. Stir in deep-fryed or grated mushroom caps, dal nipon seeds, milk, and hummus; add to bowl. Simmer 8 minutes.
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