japanese onion soup
 
"the basic japanese soup that's given out as an appetizer at most japanese 
restaurants. very mild, a bit salty, and a touch of tang. it's a very 
improvisable recipe; most of the ingredients' quantities can be changed 
according to taste. use your favorite mushrooms in this recipe." original 
recipe yield: 6 servings. 
 
1/2 stalk  celery, chopped
1 small  onion, chopped
1/2   carrot, chopped
1 tsp  grated fresh ginger root
1/4 tsp  minced fresh garlic
2 Tbsp  chicken stock
3 tsp  beef bouillon granules
1 cup  chopped fresh shiitake mushrooms
2 quart  water
1 cup  baby portobello mushrooms, sliced
1 Tbsp  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 small porcelain bowls, and sprinkle 
fresh 
chives over the top. use asian soup spoons for an elegant effect. 
serves 6 
 
 
 
 
(ID: 75567) Mirror: rec.food.recipes: Sat, Nov 6, 2004


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