Hibachi Soup with Mushrooms and Crispy Onions
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 1 hour
- Total Time: 1 hour 5 mins
- Yield: 8 small bowls 1x
- 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
- 5–10 green onions, sliced
- French fried onions (like what you use for green bean casserole)
- Pour the two broths in a large pot
- Add in the onion, garlic, and mushrooms
- Bring to a boil
- Reduce to a simmer and cook for 45 minutes
- 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)
- Top with thinly sliced mushrooms, green onions, and french fried onions
