Ingredients
- 1 tablespoon neutral oil
- 1 large, sweet onion peeled and cut into wedges
- 3 medium carrots cut into chunks
- 1 piece fresh ginger (2 inches) sliced
- 5 cloves garlic peeled and sliced
- 6 cups chicken broth
- Salt to taste
- 3 scallions sliced
- 12 button mushrooms sliced thinly
Instructions
- Add oil to a large pot over medium-high heat.
- Add the sweet onion, carrots, and ginger to the pot. Sear them until their edges begin to brown.
- Add the garlic and cook for about 1 minute until it starts to brown lightly.
- Add the chicken broth and bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for 1 hour.
- Strain the broth through a fine-mesh sieve to remove the vegetables. Discard the solids and add salt to taste.
- Divide the hot, clear broth among four bowls and top each with sliced scallions and mushrooms.
