In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic and a few of the mushrooms. Add beef stock. Bring to a rolling boil over high heat. Cover, reduce heat to medium and cook for 45 minutes.
Place all of the remaining mushrooms into a separate saucepan. When the vegetable stock is ready, place a sieve over the pan with the mushrooms in it. Strain the vegetable stock into the pan. Discard strained vegetables.
Serve the mushroom soup in small porcelain bowls, and sprinkle fresh chives over the top.
Altered ingredient amounts.
This approximated Benihana's onion soup, but didn't quite make it. Still good, though! I made mine in a pressure cooker by reducing the liquid to 5 cups (I should have done 4 cups) and adding all other ingredients as listed, except for chopped shiitakes. I just got some white sliced mushrooms from the produce section without checking their type, and poured the stock over those with some sliced green onions and french fried onions. Thanks for the recipe. - 29 Sep 2008
Absolutely loved this recipe. I've been looking for a Japanese mushroom Soup recipe for years -- trying to mimick the local hibachi restaurant. This was IT! Fantastic! - 29 Sep 2008
This soup is fabulous. It tastes similar to what you would get in a Japanese place. Great easy soup to freeze as well for when you aren't feeling well. I eat this everytime I get sick (upset stomach, colds) and it warms me. THANK YOU! - 29 Sep 2008