Asian Mushroom Soup

• 1 medium onion
• 6 mixed mushrooms
• 1 garlic clove
• 1 (10 1/2 ounce) can beef broth
• 1 (10 1/2 ounce) can chicken broth
• 12 lb angel hair pasta
• 3 green onion tops
• 12 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons crushed red pepper flakes
• 3 tablespoons olive oil
• 3 tablespoons sesame and ginger marinade

1. In a non stick pan (big enough to hold soup) add 2-4 tbsp Olive oil heat over Medium heat until it shimmers, add in onions, and reduce heat so that onions cook slowly.
2. Simmer onions covered for 10-15 minutes until soft and golden.
3. Stir often so that the onions do not burn.
4. Once onions are golden add in sliced mushrooms, mix in with onions.
5. Simmer 5 minutes then add minced garlic.
6. Pour in cans of beef and chicken broth plus 1 can of water, 3 tablespoons of Garlic Ginger Marinade, 1 teaspoon crushed red pepper flakes, salt and pepper to taste.
7. Add additional water depending on how much broth you want.
8. Bring up to a low boil, add in Green Onion tops and broken pasta (or cabbage) Boil 1 minute, turn off heat and cover.
9. Let soup sit covered for 10-15 minutes.
10. This gives the noodles time to cook and be infused with the flavors.
11. I serve with uncooked green onion tops and/or fried wonton strips.
12. Low Carb Substitutions: Shredded Cabbage in stead of Noodles
13. Goes Great with grilled beef or Chicken.

onion, mixed mushrooms, garlic, beef broth, chicken broth, pasta, green onion, salt, black pepper, red pepper, olive oil, sesame and

Taken from www.food.com/recipe/asian-mushroom-soup-421367 (may not work)