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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found this recipe a few years back while trolling the internet trying to find a recipe for a soup similar to the one they serve at my favorite Japanese joint. ~*~ This has a great flavor and I make it often when it's cold out. Read more . I put it in a travel mug and take it on the road. ~*~ Love it! Ingredients:
1 celery stalk chopped |
5 beef bouillon cubes |
1 carrot chopped |
1/2 tsp minced garlic |
1 onion chopped |
8 cups water |
1 cup fresh sliced mushrooms |
1 chicken bouillon cube |
2 stalks green onions sliced |
Directions:
1. Combine all ingredients except green onions and 1/2 cup mushrooms in stockpot
2. Bring to boil
3. Cover – turn to medium heat – simmer for 45 minutes
4. Strain stock – discard vegetables
5. Serve and garnish with green onions and sliced mushrooms
6. *** Shiitake and Portobello work best fresh and thinly sliced
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