Copycat Benihana Onion Mushroom Soup

 

2 T. soybean oil

4 garlic cloves (crushed)

1 ½ cup (350 ml) onion, rough chopped

¾ cup (175 ml) carrot, rough chopped

¾ cup (175 ml) celery, rough chopped

½ t (4 gram) Swiss Chalet HACO Brand chicken flavor base paste, dissolved in 1 cup boiling water

½ t (4 gram) Swiss Chalet HACO brand beef flavor base paste, dissolved in 1 cup boiling water

6 cup (1.4 liter) water

2 t (6 gram) kosher salt (for simmering)

1/2 t (1.5 gram) whole peppercorn

Kosher salt (season to taste, after cooking)

 

Heat oil in medium stockpot. Sauté garlic until lightly browned, remove from pot. Sauté carrot, celery and onion until caramelized. Add garlic, beef and chicken stock, simmer for 3 minutes. Add water, salt and peppercorns, bring to a boil, reduce to very low simmer for 45 minutes. Strain soup through a fine mesh strainer. After soup has cooled slightly, adjust seasoning with extra kosher salt

 

 

Grocery Store Version:

 

2 T soybean oil

4 Garlic Clove (crushed)

1 ½ cup (350) onion, rough chopped

¾ cup (175 ml) carrot, rough chopped

¾ cup (175 ml) celery, rough chopped

1 can (10.5oz) Campbell’s condensed beef consommé

1 can (10.5oz) Campbell’s condensed chicken stock

6 cup (1.4 liter) water

2 t (6 gram) kosher salt (for simmering)

1/2 t (1.5 gram) whole peppercorn

Kosher salt (season to taste, after cooking)

 

See above, replacing HACO stock pastes with Campbell’s condensed soups.