Prep Time: 15 minutes
Cook Time: 45 minutes
Yields: 6 servings
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...
- 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
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.