Hibachi Soup

By kimvess

Ingredients

• 1/2 stalk celery, chopped
• 1 small onion, chopped
• 2 carrots, chopped
• 2 tablespoons fresh ginger, grated
• 3 garlic cloves, minced
• 2 tablespoons chicken bouillon granules
• 3 tablespoons beef bouillon granules
• 1 cup thinly sliced mushrooms
• 2 quarts water (8 cups)
• French fried onions

Details

Servings 4
Adapted from cookingwithcarrie.blogspot.com

Preparation

Step 1

Directions

First off, the ingredients say "chopped" it means just cut it in half or fourths. Make it easy on yourself and leave the vegetables in large chunks! Alright, in a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken bouillon, 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. It can cook for longer than 45 minutes (sometimes I leave it on for a couple hours), you will just need to add more water if too much water evaporates.

After it's cooked for at least 45 minutes strain the cooked soup and discard all of the vegetables, leaving the broth. Serve the broth with sliced mushrooms and sprinkle french friend onions over the top.