YUM! In my opinion, better than the soup at hibachi restaurants! I'd also like to add that I sliced the mushrooms super thin myself...
4 c fat-free chicken broth
2 c water
1 white onion, chopped
1 carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
1/2 tsp salt
6 white button mushrooms, thinly sliced (I used baby portabellas)
French's fried onions
4 green onions, chopped
In a large saucepan or stockpot, combine the celery,
onion, and carrot. Add chicken
broth and water - I actually threw a beef bouillon cube in there for fun. Place the pot over high heat, and
bring to a rolling boil. When the mixture reaches boiling, reduce
heat to medium, and cook for at least 20 min. After it's cooked strain the cooked soup and
discard all of the vegetables, leaving the broth. Serve the broth with
sliced mushrooms and sprinkle french fried onions & green onions over the top. Delicious!
Original recipes found here and here.