Ingredients
- 1 yellow onion, roughly chopped
- ½ celery stalk, roughly chopped
- ½ carrot, roughly chopped
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 2 tablespoons concentrated chicken stock paste (Choose a paste intended to be diluted, not ready-to-use liquid stock. Start with 1 tablespoon if particularly salty and adjust after straining.)
- 3 teaspoons beef bouillon granules
- 2 quarts (2 liters) water
- 1 cup fresh shiitake mushrooms, roughly chopped
- 1 cup baby bella mushrooms (chestnut mushrooms), thinly sliced
- 2 green onions (spring onions), thinly sliced
Method
- Add the onion, celery, carrot, ginger, garlic and chopped shiitake mushrooms to a large stockpot. Reserve all the sliced baby bella mushrooms. Add the concentrated chicken stock paste, beef bouillon granules and water. Bring to a boil over high heat.
- Cover the pot, reduce the heat to medium-low and simmer for 45 minutes.
- Set a fine-mesh strainer over a second large pot and carefully strain the broth into it. Discard the cooked vegetables. Add the reserved sliced baby bella mushrooms to the strained broth.
- Simmer the strained broth and mushrooms for 3 minutes. Divide the soup between 4 small soup bowls and garnish with the sliced green onions.
Notes
- Ginger paste and garlic paste can replace fresh ginger and garlic.
- White button, cremini or baby bella mushrooms can replace the shiitake mushrooms.
- Fresh chives can replace the green onions.
- Bouillon and stock vary in saltiness, so taste the soup before adding salt.
- Cut the vegetables into smaller pieces when leaving them in the soup.