Ingredients
Scale
- 1/2 Carrot, chopped
- 1 small Onion, chopped
- 1 teaspoon Grated fresh ginger root
- 1/4 teaspoon Minced fresh garlic
- 1 tablespoon Minced fresh chives
- 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
- Chop the carrot, onion, celery, ginger, and garlic. Slice baby portobello mushrooms.
- In a large saucepan or stockpot, mix the chopped vegetables with chicken stock, beef bouillon granules, and water. Bring to a rolling boil over high heat.
- Once boiling, cover and reduce heat to medium. Simmer for about 45 minutes.
- For a smoother texture (optional), use a blender or immersion blender to puree the soup.
- Strain the soup into another pot with raw mushrooms if desired; discard solids.
- Serve hot in small 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 (240ml)
- Calories: 75
- Sugar: 3g
- Sodium: 610mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg