Ingredients

• 0.5 stalks celery , chopped
• 1 small onion , chopped
• ½ carrot , chopped
• 1 teaspoon grated fresh ginger root
• 0.25 teaspoons minced fresh garlic
• 2 tablespoons chicken stock
• 3 teaspoons beef bouillon granules
• 1 cup chopped fresh shiitake mushrooms
• 2 quartss water
• 1 cup baby portobello mushrooms , sliced
• 1 tablespoon minced fresh chives

Instructions

1. 1 In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
2. 2 Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
3. 3 Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

Nutrition per serving