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- Oct 29, 2018
- 1 min read
You've probably had this soup at your favorite hibachi restaurant. That clear soup with fresh sliced mushrooms that is so flavorful and starts off your meal.
![HIBACHI SOUP WITH MUSHROOMS AND CRISPY ONIONS (1) HIBACHI SOUP WITH MUSHROOMS AND CRISPY ONIONS (1)](https://i0.wp.com/static.wixstatic.com/media/e08e39_cdd5f15e230d493ab9750e9467ad5e02~mv2_d_5760_3840_s_4_2.jpeg/v1/fill/w_147,h_98,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/e08e39_cdd5f15e230d493ab9750e9467ad5e02~mv2_d_5760_3840_s_4_2.jpeg)
HIBACHI SOUP WITH MUSHROOMS AND CRISPY ONIONS by The Garlic Diaries
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PREP TIME5 mins
COOK TIME1 hour
TOTAL TIME1 hour 5 mins
Author: Annie Chesson
Serves: 8 small bowls
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 (2) HIBACHI SOUP WITH MUSHROOMS AND CRISPY ONIONS (2)](https://i0.wp.com/static.wixstatic.com/media/e08e39_a59ef63c42234815b83f4840b5c7dc49~mv2.jpg/v1/fill/w_123,h_184,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/e08e39_a59ef63c42234815b83f4840b5c7dc49~mv2.jpg)