Japanese Soup

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Ingredients

1. 2 c canned beef broth, low sodium
2. 8 c canned chicken broth, low sodium
3. 1 large carrot, coarsley chopped
4. 1 medium onion, chopped
5. 2 garlic cloves, crushed
6. 2 green onion, thinly sliced
7. 4 mushrooms thinly sliced
8. 1 t Durkee fried onions, canned

Instructions

1. Combine beef broth and chicken broth in a pot.
2. Add carrot, onion and garlic.
3. Bring to a boil, lower heat and simmer for 30 minutes.
4. Discard the carrot, onion and garlic and strain the soup through a strainer lined with a wet paper towel.
5. Place a small amount of each of the green onions, mushrooms and French fried onions in serving bowls and ladle the broth over them.
6. Serve.

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