Ingredients
Scale
- 1/2 Carrot, chopped
- 1 small Onion, chopped
- 1 teaspoon Grated fresh ginger root
- 1/4 teaspoon Minced fresh garlic
- 1 cup Baby portobello mushrooms, sliced
- 1/2 stalk Celery, chopped
- 1 cup Chopped fresh shiitake mushrooms
- 3 teaspoons Beef bouillon granules
- 2 teaspoons Chicken stock
- 2 quarts Water
Instructions
- Prepare your vegetables by cleaning and chopping them into uniform pieces.
- In a large saucepan or stockpot, combine the chopped carrot, onion, ginger, garlic, baby portobello mushrooms, celery, beef bouillon granules, chicken stock, and water.
- Bring to high heat until boiling. Once boiling, cover and reduce heat to medium; let it simmer for 45 minutes.
- For a smoother texture (optional), blend the soup using an immersion blender or countertop blender.
- After cooking, strain the soup through a strainer into another pot to separate solids from liquids.
- Serve hot in small porcelain bowls garnished with freshly chopped chives.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 540mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg