Directions
- 1Start off by boiling 8 cups of water.
- 2Add in two chicken bouillon cubes or two teaspoons.
- 3Add a stalk or two of celery to the pot.
- 4Add in nine baby carrots.
- 5Let that simmer for a few minutes.
- 6Add in a tablespoon of garlic powder.
- 7Add a tablespoon of soy sauce.
- 8Add salt to taste, but you'll need a decent amount.
- 9Add in half a teaspoon of white pepper.
- 10Add about half a tablespoon of onion powder.
- 11Let that simmer for about 10 to 15 minutes.
- 12Remove the carrots and celery from the broth and put them in a baggie to save.
- 13Thinly slice mushrooms.
- 14Chop some green onions.
- 15Prepare each bowl with the French fried onions.
- 16Add the sliced mushrooms to each bowl.
- 17Top with some green onions.
- 18Finally, add in the broth.
Ingredients
- 8 cups water
- 2 chicken bouillon cubes
- 2 stalks celery
- 9 baby carrots
- 1 tablespoon garlic powder
- 1 tablespoon soy sauce
- to taste salt
- 0.5 teaspoon white pepper
- 0.5 tablespoon onion powder
- mushrooms, thinly sliced
- green onions, chopped
- French fried onions
Equipment
potbaggiebowl
Tips
- You can always add more salt if needed.
- Remove carrots and celery from the broth after simmering and save them to eat with steak.
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