Japanese Mushroom Soup Recipe

Ingredients to make Japanese Mushroom Soup:

• ½ unit of celery stalk
• 1 clove garlic
• 150 grams of fresh mushrooms
• 1 unit of Onion
• 1 piece of ginger root
• 100 grams of Portobello mushrooms
• 1½ liters of beef broth
• 1 handful of spring onions
• ½ unit of Carrot

How to make Japanese Mushroom Soup:

1. Combine the celery, onion, carrot, ginger, garlic and part of the mushrooms in a saucepan or pot. All finely chopped or sliced, as you prefer.
2. Add the beef broth. If you want to make a vegan version you can use vegetable broth.
3. Let it come to a boil over high heat. Cover, reduce heat to medium and cook for 45 minutes.
4. Place the remaining mushrooms in another saucepan. When the vegetable broth is ready, strain it over the saucepan and discard the vegetables.
5. Serve the mushroom soup in small plates and sprinkle with chopped spring onions.