JAPANESE CLEAR ONION & MUSHROOM SOUP
Very simple looking soup with an amazing flavor.
Provided by barbara lentz
Categories Vegetable Soup
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Place the oil in a large pot. Saute the onion until browned. Add the stock or water, celery, carrots, garlic and salt. Bring to a boil and reduce the heat and simmer for 30 to 45 minutes. Strain the broth and discard the solids.
- 2. Place the broth back on the stove and add the mushrooms and green onions. Add the soy sauce taste and adjust for salt.
- 3. Serve with a squirt of Sriracha.
JAPANESE CHICKEN AND MUSHROOM SOUP
Make and share this Japanese Chicken and Mushroom Soup recipe from Food.com.
Provided by Olha7397
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE CHICKEN BROTH: Place all the ingredients in a saucepan and bring to the boil.
- Cover and simmer over low heat for 1 hour.
- Cool and strain through a very fine sieve to make as clear a broth as possible.
- Cover and refrigerate.
- Remove all particles of fat that settle on top.
- Yield: 8 cups.
- FOR THE CHICKEN AND MUSHROOM SOUP: Cut chicken breast into long slivers.
- Place in a bowl.
- Pour sake on top and marinate 30 to 40 minutes.
- Cut the mushrooms into small quarters.
- You may add one imported dried mushroom for more flavour if you wish.
- Drain the chicken, reserving the sake.
- Roll each piece of chicken in rice flour or cornstarch.
- Drop into a saucepan of boiling water and poach 10 minutes.
- Remove with a slotted spoon and set aside.
- Bring the chicken broth to the boil, add the reserved sake and taste for salt.
- Add mushrooms and simmer 5 minutes.
- Add the chicken pieces.
- To serve, place a few pieces of chicken and some mushrooms in individual bowls, then fill the bowl with broth.
- Top with a paper-thin slice of lime or lemon.
- Serves 6.
- *If you don't have chicken bones then use altogether for the chicken broth 3 pounds of chicken wings.
- Madame Benoit's World of Food.
Nutrition Facts : Calories 276.4, Fat 15.8, SaturatedFat 4.4, Cholesterol 73.7, Sodium 1617.2, Carbohydrate 5, Fiber 0.4, Sugar 1.2, Protein 24.8
MUSHROOM SOUP WITHOUT CREAM
A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms.
Provided by KitKat
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
- Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.
Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.6 g, Cholesterol 8.2 mg, Fat 3.8 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 560.9 mg, Sugar 4.3 g
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