HIBACHI SOUP RECIPE - (3.9/5)
Provided by Pattywak
Number Of Ingredients 10
Steps:
- First off, the ingredients say, "chopped" it means just cut it in half or fourths. Make it easy on yourself and leave the vegetables in large chunks! in a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken bouillon, 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. It can cook for longer than 45 minutes (sometimes I leave it on for a couple hours), you will just need to add more water if too much water evaporates. After it's cooked for at least 45 minutes strain the cooked soup and discard all of the vegetables, leaving the broth. Serve the broth with sliced mushrooms and sprinkle french fried onions over the top.
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Gh Khelly
[email protected]This soup is a great way to use up leftover vegetables.
Sihle Mzwandile
[email protected]I'll definitely be making this soup again.
Nadan Bhai
[email protected]Overall, I thought this soup was pretty good.
Monika Karki
[email protected]I found the recipe to be a bit confusing to follow.
Elizabeth Donnelly
[email protected]The soup was a bit too salty for my taste.
Abigail Awiti
[email protected]I would have liked the soup to be a bit spicier, but that's just personal preference.
rizviwritesofficiall
[email protected]This soup is perfect for a cold winter day.
Saurab Khatri
[email protected]I've never been a fan of hibachi soup, but this recipe changed my mind.
Qazi Ahsan
[email protected]This recipe is a lifesaver on busy weeknights.
Rk Roke
[email protected]My family loved this soup. It's definitely a keeper.
Adam Andrews
[email protected]This soup is so flavorful and easy to make.
Rodney Dean
[email protected]I absolutely love this hibachi soup recipe! It takes me back to my favorite hibachi restaurant.