Crock Pot Japanese Onion Soup

  • 2 medium carrots
  • 2 medium celery stalks
  • 2 garlic cloves, smashed
  • 6 cups organic chicken broth or vegetable broth [for all you vegetarians]
  • 1 medium onion, wedged
  • 8 ounces mushrooms, sliced
  • 4 green onions, sliced
  1. Place everything but the mushrooms and green onions into a slow cooker.
  2. Add in the bottom halves of the chopped green onions at this time and reserve the green upper halves for garnishing.
  3. Cover and cook on high for 2-4 hours or low for 4-5 hours.
  4. There isn’t any reason to cut up the veggies because they are just there to cook in their flavors!
  5. An hour before serving remove the cooked veggies from the crock pot with a slotted spoon.
  6. You can toss these, use them up in another yummy recipe, or serve them on the side.
  7. Place the sliced mushrooms into the crock pot with the broth.
  8. Give it all a good stir.
  9. Cover to cook for another hour or until the mushrooms are tender.
  10. Divide among bowls and serve!

*No time for the crock pot? Place all ingredients in a pot and bring to a boil for five minutes. Reduce heat and let simmer for 45 minutes. Remove cooked veggies with a slotted spoon. Add sliced mushrooms. Serve.

 

photo and recipe by theskinnyfork.com

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