Homemade Vegetable Soup

• 2 box 32 oz chicken broth, low sodium
• 1/3 elephant ear garlic, peeled and minced
• 1/2 packages sliced mushrooms, chopped
• 1/2 packages green onions, chopped
• 1 packages 16oz stir fry blen frozen vegetables
• 1 packages 16oz classic blend mixed frozen vegetables
• 2 cup frozen broccoli
• 1 cup frozen peas
• 1/2 tbsp ground sage
• 1/2 tbsp crushed rosemary
• 1 cup water
• 2 cup instant mashed potatoes
• 1 tbsp oregano
• 1 tbsp seasoning salt
• 1 tbsp basil
• 1 tsp thyme
• 1 tsp ground ginger
• 1/2 tsp allspice
• 1/2 tsp paprika
• 2 tbsp italian seasoning
• 2 tbsp parsley flakes
• 10 dash ground black pepper
• 1 dash ground nutmeg
• 3 packages herb ox beef bouillon packets
• 1 cup milk

1. In big saucepan, heat up some olive oil
2. Sauteed mushrooms, green onions, elephant ear garlic til you can really smell the mushrooms, about 3 to 5 minutes
3. Add water, all spices, all herbs, all seasonings, chicken broth, all vegetables (everything BUT mashed potatoes and milk)
4. Bring to boil
5. Reduce heat to medium low and simmer 30 minutes
6. Remove 1 cup broth from soup and place in mixing bowl
7. Add milk to mixing bowl
8. Stir milk
9. Add milk mixture to soup
10. Stir
11. Add instant mashed potatoes to soup
12. Stir
13. Return to boil til soup thickens
14. Add water, stirring til desired thickness
15. Serve

chicken broth, garlic, mushrooms, green onions, vegetables, vegetables, frozen broccoli, frozen peas, ground sage, rosemary, water, instant mashed potatoes, oregano, salt, basil, thyme, ground ginger, allspice, paprika, italian seasoning, parsley flakes, ground black pepper, ground nutmeg, packets, milk

Taken from cookpad.com/us/recipes/359395-homemade-vegetable-soup (may not work)