Shiitake Brussel Sprout Soup

SHIITAKE BRUSSELS SPROUTS SOUP

INGREDIENTS
Couscous, ½ cup Portobello Mushrooms, 1 lb (sliced) 2 Garlic Cloves, chopped Yellow Onion, 1 small - diced Brussels Sprouts, 1 lb - cut in half Celery, 3 stalks - chopped	Olive Oil, 2 Tbsp Vegetable Broth, 3 c Turmeric, 1 tsp Italian seasoning, 1 Tbsp Sage, 1 tsp
DIRECTIONS
Bring couscous and celery to boil in a pot with vegetable broth. Cover and let cook for 5 minutes. Remove from heat, stir thoroughly, and let simmer on low. In your skillet, warm oil with Italian seasoning and sage over low heat. Sauté onions and garlic until onions are clear. Rinse mushrooms, and add to skillet. Add turmeric and increase heat, then sauté for 15-20 minutes, adding brussels sprouts during the last 5 minutes. When finished cooking, pour into broth with celery and couscous. Up heat to medium and let cook for 15-20 minutes. Enjoy!