Ingredients
4 cups chicken broth
2 cups water
6 oz large white onion, half coarsely chopped, remaining half thinly sliced
1½ oz carrots, half coarsely chopped, remaining half thinly sliced
1½ oz celery stalk, chopped
½ tsp salt
1 cup vegetable oil
1 cup milk
1 cup all-purpose flour
1 cup white beech mushrooms, preferably swiss browns or button, thinly sliced
4 green onions diced
fried onions, for topping
Preparation
Combine water and chicken broth in a pan over high heat.
Add the chopped onion, carrot, celery, and ¾’s of the mushrooms to the pan and bring to a boil.
Reduce heat and simmer for 10 minutes, until onions start to become translucent.
Heat 1 cup of vegetable oil in a small pan over medium heat.
Dip the thin onion slices into milk, then coat with the flour.
Fry the breaded onions until golden brown. Drain on a paper towel.
When the soup has simmered for 10 minutes, use a fine mesh sieve to strain the vegetables out of the broth and toss them out.
Pour the broth back into the pan and keep it over low heat.
Add salt and green onions. Stir to combine.
To serve: Add remaining ¼’s of the mushrooms into the bowl, pour broth, and add a few pieces of fried onion.
