Portabella Mushrooms French Dips

Ingredients
1 (2 ounce) box mushroom and onion soup mix
6 cups water
1/2 cup Bragg's liquid aminos
1/4 cup red wine vinegar
6 cloves garlic, minced
16 ounces portabella mushrooms, sliced
4 baguettes or bread of choice



Directions

• Combine soup mix and water in a large pot and bring to a boil. Add Bragg's liquid aminos, red wine vinegar, garlic, and mushrooms. Stir and allow it to simmer on medium high for 15 to 20 minutes. 
• Place mushrooms on baguette or bread of choice and pour some of the broth on the inside of the bun. You can also pour some broth in a bowl to dip the sandwich in while you eat it.