Japanese Onion Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1/2 stalk celery, chopped1 small onion, chopped1/2 carrot, chopped1 tsp grated fresh ginger root1/4 tbs chicken stock3 tsp beef bouillon granules1 cup chopped fresh shiitake mushrooms1 cup baby portobello mushrooms, sliced2 quarts water1 tbs minced fresh chives
In a large saucepan or stockpot, combine the celery, onion, carrot ginger, garlic, and a few of the mushrooms. Add chicken stock, 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.
Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
Serve the broth with mushrooms in a small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOONCALF2.
Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
Serve the broth with mushrooms in a small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOONCALF2.
Nutritional Info Amount Per Serving
- Calories: 25.8
- Total Fat: 0.2 g
- Cholesterol: 0.2 mg
- Sodium: 453.3 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.9 g
- Protein: 1.1 g
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