Mushroom Soup

Serves: 1

Ingredients
1 c crumbled dried mushrooms
1 T flour
2 t low sodium bouillon (beef or vegetable)
1/2 t dried lemon zest
1/2 t dried parsley
1/4 t dried garlic
1 T olive oil (1 packet)
2 1/2 c water

Instructions
At home pack the dry ingredients in a sandwich bag.
Tuck the oil in with the bag.

Add 1 cup of the water to cover the mushrooms. Seal
bag tightly and let sit for at least 5 minutes,
though 15 to 30 minutes is better. When ready drain
off the remaining broth into a mug or bowl and set aside.

Heat the oil in your pot over a low flame, add in the
mushrooms and cook for a minute or so, constantly stirring.
Add in the flour mixture and stir till combined.

Add in the mushroom broth and stir till smooth. To that
add in the remaining water. Stir well, raise the heat and
bring to a boil. Lower to low flame, cover and simmer
for 5 minutes, stirring periodically.

Turn off the stove, season to taste with salt and pepper,
if desired. Let cool if needed.