Benihana Onion Soup

This recipe came straight from a Benihana restaurant. I have not altered it at all.

• Ready In: 55 mins
• Serves: 2-4

Ingredients

• STOCK

• 1  chicken carcass
• 1  beef bone
• 1  onion (diced finely)
• 1⁄4 stalk celery
• 2  quarts water (= 2 liters)
• 1⁄2 carrot (sliced)
• 1⁄4 garlic clove (smashed)

• SOUP

• 1  medium onion (thinly sliced)
• 1  kg mushroom (thinly sliced)
• 2  tablespoons  sesame oil or 2  tablespoons  vegetable oil
• 1⁄4 cup  chopped shallot

Directions

1. Boil all stock ingredients together for 45min.
2. Strain through cheesecloth or napkin.
3. use only the broth. (you can simmer stock for 4-5 hrs then strain).
4. Slowly cook the onion in oil until it is slightly brown and crisp.
5. Drain and pat with paper towel.
6. Add onions and mushrooms and shallots to broth in bowls.