Name: Hibachi Soup with Mushrooms and Crispy Onions
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Ingredients: 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)

Hibachi Soup with Mushrooms and Crispy Onions

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5 from 3 reviews

Author: Annie Chesson
Prep Time: 5 mins
Cook Time: 1 hour
Total Time: 1 hour 5 mins
Yield: 8 small bowls 1x

Ingredients

Scale

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)

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Instructions

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

Find it online: https://www.thegarlicdiaries.com/hibachi-soup-with-mushrooms-and-crispy-onions/