Ingredients
6
6 servings
- •0.5 stalk celery, chopped
- •1 small onion, chopped
- •0.5 carrot, chopped
- •1 teaspoon grated fresh ginger root
- •0.25 teaspoon minced fresh garlic
- •2 tablespoons chicken stock
- •3 teaspoons beef bouillon granules
- •1 cup chopped fresh shiitake mushrooms
- •2 quarts water
- •1 cup baby portobello mushrooms, sliced
- •1 tablespoon minced fresh chives
Instructions
- 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 small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.
Nutritional Facts
Per 6 servings
- Calories: 25
- Carbohydrate: 4g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 2g
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