Hibachi Soup with Mushrooms and Crispy Onions

5 from 3 reviews


  • 1 32 oz box chicken stock/broth
  • 1 32 oz box beef stock/broth
  • 1 onion, peeled and quartered
  • 10 cloves of garlic, peeled
  • 3 mushrooms (we used baby portabella, but you can use any mushroom you want) plus extra for topping
  • 510 green onions, sliced
  • French fried onions (like what you use for green bean casserole)


  1. Pour the two broths in a large pot
  2. Add in the onion, garlic, and mushrooms
  3. Bring to a boil
  4. Reduce to a simmer and cook for 45 minutes
  5. Remove the vegetables and season with salt to taste (this will depend on your taste preference, but we ended up needing a pretty decent amount)
  6. Top with thinly sliced mushrooms, green onions, and french fried onions