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2 tablespoons coconut oil

3 cloves garlic, chopped

2 to 3 onions, peeled and sliced into rings

1 scallion, chopped

1 pound mushrooms, diced

1 tablespoon dried thyme leaves

2 tablespoons dried marjoram leaves

¼ cup liquid amino acids

2 quarts vegetable or chicken broth

In medium soup pan, heat oil over med heat. Add garlic and onions and cook until onions are translucent. Add mushrooms and scallions. Cook, stirring frequently, until mushrooms are tender, then for another 2 to 3 minutes. Stir in spices and liquid amino acids. Add broth and bring soup to a boil. Reduce heat and simmer for 5 to 10 minutes. Serves 4

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