Ingredients
½ celery stalk
1 onion, sliced thin
½ carrot, chopped
1 tsp fresh ginger, minced
¼ tsp fresh garlic, minced
2 tbsp chicken stock
3 beef bouillion cubes
1 cup fresh shitake mushrooms, chopped
2 lt water
1 cup portobello mushrooms, sliced
1 tbsp SIDS HOT WORCESTER SAUCE
Directions
In a stockpot, combine the celery, onion, chicken stock, beef bouillion cubes, carrot, ginger, garlic, SIDS HOT WORCESTER SAUCE and a few of each mushroom. Bring to boil then simmer, covered, for 45 minutes.
Place the remaining mushrooms in a separate pot. When the boiling mixture is done, strain it into the mushroom pot. Discard strained materials.
Serve the broth with mushrooms in small porcelain bowls and sprinkle fresh chives over the top.
