Hibachi Soup with Mushrooms and Crispy Onions

• Paleo

• Produce

  • 1 French fried onions
  • 10 cloves Garlic
  • 5 Green onions
  • 3 Mushrooms
  • 1 Onion

• Canned Goods

  • 1 32 oz box Beef stock/broth
  • 1 32 oz box Chicken stock/broth

Found on thegarlicdiaries.com

Description

Ingredients

• 1 32 oz box chicken stock/broth
• 1 32 oz box beef stock/broth
• 1 onion, peeled and quartered
• 10 cloves of garlic, peeled
• 3 mushrooms (we used baby portabella, but you can use any mushroom you want) plus extra for topping
• 5-10 green onions, sliced
• French fried onions (like what you use for green bean casserole)

Directions

• Pour the two broths in a large pot
• Add in the onion, garlic, and mushrooms
• Bring to a boil
• Reduce to a simmer and cook for 45 minutes
• Remove the vegetables and season with salt to taste (this will depend on your taste preference, but we ended up needing a pretty decent amount)
• Top with thinly sliced mushrooms, green onions, and french fried onions