japanese onion soup

Ingredients

• Servings: 6
• 1/2 stalk celery, chopped
• 1 small onion, chopped
• 1/2 carrot, chopped
• 1 teaspoon grated fresh ginger root
• 1/4 teaspoon minced fresh garlic
• 2 tablespoons chicken stock
• 3 teaspoons beef bouillon granules
• 1 cup chopped fresh shiitake mushrooms
• 2 quarts water
• 1 cup baby portobello mushrooms, sliced
• 1 tablespoon minced fresh chives

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• in a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. add chicken stock, beef bouillon, and water. place the pot over high heat, and bring to a rolling boil. when the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
• place all of the remaining mushrooms into a separate pot. when the boiling mixture is done, place a strainer over the pot with the mushrooms in it. strain the cooked soup into the pot with the mushrooms. discard strained materials.
• serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. use asian soup spoons for an elegant effect.