1 onion, diced cone #2
2 cups mushrooms, variety cone #4
4 cups water
1/3 c cornstarch or arrowroot
3 bouillon cubes vegetarian – Rapunzel
1 tsp thyme
1 tsp oil
2 T garlic powder
1 T. miso
Prep veggies with saladmaster machine. Sauté onion and mushrooms with 1 tsp oil until browned in 11 inch skillet. Pour in 2 cups water and vegetarian bouillon cubes & stir while bringing to a high simmer. Add arrowroot and stir continuously add remaining water & herbs. Stir in 1 T. miso. & serve.
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