Japanese Steakhouse Mushroom Soup Recipe
8 thinly sliced mushrooms preferably shiitake
1 cup thinly sliced portobello mushrooms
6 cups chicken broth
2 cups beef broth
1/4 cup soy sauce
1 onion cleaned and cut in half
2 cloves whole garlic cleaned
whole carrots and 3 stalks celery
1 tablespoon large piece for flavor of ginger
3 tablespoons chopped parsley
Place all vegetables in the pot and simmer for 45 minutes on low. Strain all the vegetables out that you don't want to eat with a strainer spoon ( I remove the celery and ginger onion and garlic). Ladle into bowls served with chopped green onions.
Note: If making your own chicken stock use chicken breasts and boil until all the foam at the top is gone and been removed. Use chicken for another meal.