3 Fresh Shiitake Mushrooms
1 cup sliced baby Portobello mushrooms
1 Tablespoon chopped ginger
1 clove garlic
1 cup chicken stock
2 cups beef stock
3 cups water
green onions and extra mushrooms for garnish
- Slice the mushrooms, onion, carrot, and chop the ginger and garlic.
Put everything in a soup pot and cover it with the stock and water. Cook over low heat for about 45 minutes to an hour.
Strain out the vegetables and garlic and ginger, and serve the clear broth in soup bowls with finely sliced green onions and mushrooms on top.