Clear Onion Soup

One of the best parts of a Japanese Steakhouse is the onion soup served as an appetizer. Warm, delicious, but not too filling so you can fully enjoy the delicious entree after watching it prepared especially for you. I went to a steakhouse for the first time November of last year, and it is definitely one of my favorite places now. Of course I have wanted to recreate items for some time after my experience, and finally got around to attempting the onion soup. I actually served this with steamed rice, general Tso chicken and crab rangoon for a filling, satisfying dinner after my boyfriend got home from his evening shift at his new job. This would also be good as a main entree with a small salad.

Ingredients

* 2 boxes vegetable broth

* 2 cups water

* 2 large celery stalks, diced

* 2 large carrots, diced

* 1 large onion, sliced thin

* 2 cloves garlic

* 2 tsp black pepper

* 1 cup sliced mushrooms

* 2 scallions, chopped

* Soy sauce

* Sriracha

Directions

Place broth, water, onion, celery, carrot and garlic in large sauce pot and heat to boiling. Add in pepper, stirring, and let simmer 30 minutes

At this point I added a few of the mushroom slices to allow the soup to absorb some of their flavor and nutrients. After simmering, strain soup and discard veggies (I actually used mine in another recipe for a stew). Ladle into bowls and top with mushroom slices and scallions, use soy sauce and sriracha to taste.

I hope you give this a try and enjoy as much as my family did!

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