Crock Pot Japanese Onion Soup

 

2 Medium Carrots

2 Medium Celery Stalks

2 Garlic Cloves, Smashed

6 C. Reduced Sodium Fat Free Chicken Broth

1 Medium Onion, Wedges

8 Oz. Mushrooms, Sliced

4 Green Onions, Sliced (Optional Garnish)

Salt or Soy Sauce to Taste

 

Place everything but the mushrooms and green onions into a slow cooker. I added in the bottom halves of the chopped green onions at this time as well and reserved the green upper halves for garnishing. Cover and cook on high for 2-4 hours or low for 4-5 hours. There isn’t any reason to cut up the veggies finely because they are just there to cook in their flavors! An hour before serving remove the cooked veggies from the crock pot with a slotted spoon. You can toss these, use them up in another yummy recipe, or serve them on the side. Season to taste. Place the sliced mushrooms and green onion tops into the crock pot with the broth. Give it all a good stir. Cover to cook for another hour or until the mushrooms are tender.