Serves: 8
Total Calories: 26
In a stockpot over high heat, combine water, bouillon, celery, carrot, onion, garlic and 1/2 cup mushrooms. Bring to a boil. Cover; reduce heat to medium and simmer for 45 minutes. Strain broth, discarding vegetables. Garnish broth with remaining mushrooms and green onions.
Tip: Add extra texture to fresh veggies of all kinds...use a crinkle cutter or a spiral slicer to cut them into slices and sticks.
This Japanese Onion Soup recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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