Onion soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Yields: 6 servings

Description Edit

In no way is this meant to replace the beloved miso soup,but it is a nice change. Reminds me of Benihana's Onion Soup every time I make it...

Ingredients Edit

  • 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

Directions Edit

1. In a large saucepan, combine celery, onion, garlic, ginger, carrot, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the saucepan over high heat and bring to a rolling boil.

2. Once the mixture is boiling, cover, reduce heat to medium and allow to cook for 45 minutes.

3. Place all of the remaining mushrooms into a separate pot. When the boiling mixture is dine, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Get rid of strained materials.

4. Serve.