BENIHANA® JAPANESE ONION SOUP

Another super secret recipe from Benihana. The recipe doesn't quite match the menu description.

Menu Description:
Benihana Soup - Simmered six hours, the most Delicate of Onion Soups


Benihana® Japanese Onion Soup

Soup
4 Cups canned chicken broth
2 Cups water
1/2 white onion, coarsely chopped
1/2 carrot, coarsely chopped
1/2 celery stalk, coarsely chopped
1/2 Teaspoon salt

6 Medium mushrooms, thinly sliced
4 green onions, diced (green part only)

Deep fried Onion Strips
1 Cup vegetable oil
1 Cup milk
1 Cup all-purpose flour

Deep Fried Onion Strips:
Heat vegetable oil in a small saucepan over medium heat. Slice the one half white onion into very thin slices. Separate the slices, dip the slices into the milk, then flour. Fry the breaded onions, a handful at a time in the oil until golden brown. Drain on a paper towel. Set aside until needed.

Soup:
Combine chicken broth and water in a large saucepan over high heat. Add one half coarsely chop onion. Add coarsely chopped carrot, celery and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

After simmering strain the vegetables out of the broth and discard or save for another use. Pour the strained broth back into the pan on burner over low heat.

To Serve:
Ladle 1 cup of broth into a bowl. Sprinkle a few fried onion strips into each bowl of soup. Slice 1 mushroom for each bowl and sprinkle diced green onion. After the fried onion strips fall to the bottom of the bowl (it will take just a few minutes), serve the soup.

Makes 6 servings.