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Benihana Onion Soup

ChrisChris Parker
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  • 4 cups canned chicken broth
  • 2 cups water
  • 1/2 white onion
  • 1/4 cup carrot, coarsely chopped
  • 1/4 celery stalk, coarsely chopped
  • 1/2 teaspoon salt
  • 6 medium mushrooms, thinly sliced
  • 4 green onions, diced
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  • 1

    Combine chicken broth and water in a large saucepan over high heat.

  • 2

    Add chopped onion, carrot, celery and salt to the saucepan and bring to a boil.

  • 3

    Reduce heat and simmer for 10 minutes, or until the onions start to become translucent.

  • 4

    When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out.

  • 5

    Pour the broth back into the pan and keep it hot over low heat.

  • 6

    To serve, ladle about 1 cup of broth into a bowl. Place a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices and a sprinkle with diced green onion.

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