Onion soup.jpg

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.

4. Serve.

Community content is available under CC-BY-SA unless otherwise noted.