Ingredients
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- 1 tbsp sesame oil (sub coconut oil for AIP)
- 1 1/2 cup carrots, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 thumb ginger, minced
- Salt and pepper (omit pepper for AIP)
- 2 tbsp coconut aminos
- 4 cups chicken broth
- 3 cups beef broth
- 8 oz button mushrooms, thinly sliced
- 4 scallions, chopped
Instructions
- Begin preparing the broth in a large pot by heating the sesame oil over medium heat. Add the carrots, onion, ginger, garlic, salt, and pepper and saute for 8-10 minutes to allow the vegetables to soften.
- Pour the coconut aminos and broth over the vegetables and stir to combine. Bring to a boil and reduce to a simmer. Cover for an hour, stirring often.
- Carefully strain the vegetables from the broth and set aside, leaving a clear broth.
- Add the mushrooms and scallion and stir to combine. Simmer on low for 5-8 minutes to let the mushrooms soften.
- Ladle the soup into bowls and serve warm.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 156
- Fat: 5.9g
- Carbohydrates: 20.4g
- Fiber: 3.7g
- Protein: 8.4g
Keywords: mushroom soup, clear soup