Garlic Mushroom Soup

• 1 gallon water
• 8 ounces marsala wine
• 4 ounces low sodium soy sauce
• 1/4 cup butter
• 2 heads garlic, separated and skinned
• 12 ounces portabella mushrooms, sliced
• 12 ounces shiitake mushrooms
• 3 carrots, sliced
• 4 stalks celery, chopped
• 1 bunch green onion, diced
• 1/2 sweet onion, diced
• 4 bay leaves
• 2 teaspoons pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 4 teaspoons Bell's seasoning

1. Bring the water and garlic to boil. In the mean time, add 1 tablespoon of butter to a skill and saute mushrooms until soft.
2. Add all of the remaining ingredients and boil over medium-high heat for 30 minutes.
3. If your Shiitake Mushrooms don't come with a Rosemary Garlic Sauce, add an additional 1/8 cup of butter, 2 cloves of garlic, and 1 tsp rosemary.
4. Add salt to taste. And serve to your preference.

gallon water, marsala wine, soy sauce, butter, garlic, portabella mushrooms, shiitake mushrooms, carrots, stalks celery, green onion, sweet onion, bay leaves, pepper, garlic, onion powder

Taken from www.food.com/recipe/garlic-mushroom-soup-412694 (may not work)