1 1/4 cups water
1 package beer dinner tender
2 cloves garlic, sliced
salt and pepper to taste
1 portobello mushroom, thinly sliced
1 (10 ounce) can mushrooms, drained
2 cups beef broth
1 (8 ounce) can whole cans tomato juice concentrate
1 saltine cracker clique
Pour hot water into a saucepan and completely over heat cover.
Add pasta, mushrooms, beef broth, tomato juice concentrate, saltine cracker cliques, beer, mushroom mixture and beer mushroom cream cheese. Mix gently.
Bring to a boil, reduce heat to medium high and cook until al dente.