Combine the celery, onion, carrot, ginger, garlic and part of the mushrooms in a saucepan or pot. All finely chopped or sliced, as you prefer.
| 🚻 4 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make Japanese mushroom soup: |
| ½ Apio stem unit 1 clove of garlic 150 grams of fresh mushrooms 1 onion unit 1 piece of ginger root 100 grams of mushrooms portobello 1½ liters of res 1 handle of chives cambray ½ carrot unit |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make Japanese mushroom soup:
2. Add the beef broth. If you want to make a vegan version you can use vegetable broth.
3. Let the boil release over high heat. Cover, reduce the fire in the medium and kitchen for 45 minutes.
4. Place the remaining mushrooms in another pan. When the vegetable broth is ready, strain on the pan and discard vegetables.
5. serves the mushroom soup in small plates and sprinkle with chopped changing chives.
