My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, January 18, 2011

Japanese Onion Soup

You know that wonderful onion soup that most all Japanese restaurants have. This is a recipe I got a year or so ago from my niece The Jammie Girl, which I dearly love and it is dead on. While the restaurants remove almost all the veggies before serving, I actually prefer leaving them in. You will love this one!

Japanese Onion Soup
3-4 servings
print recipe

1/2 stalk celery, chopped
1 small onion, chopped
1/2 large carrot, peeled and chopped
1 tablespoon ground ginger, I use fresh grated
1/4-1/2 teaspoon minced garlic (to taste)
1 (15-ounce container chicken broth or stock
1 1/2 cups water
2 cups fresh mushrooms, brushed and sliced
1 beef bouillon cube or 3 tablespoons beef bouillon granules
1 tablespoon minced fresh chives or 2 teaspoons dried chives for garnish

1. In a large saucepan, combine all ingredients except chives.
2. Place over high heat and bring to a rolling boil. Cover and reduce heat to medium. Continue coking for 45 minutes.
3. Remove from heat and strain out the vegetables.
4. Place a few of the chopped mushrooms from the strained vegetables in the bottom of each soup bowl and pour strained broth over them.
5. Sprinkle soup with chives and serve.


  1. I love that soup! Looks great, thanks for sharing!

  2. Love this soup and it would be great for this time of year too. Yummy :)

  3. My kids LOVE this soup. Thank you for posting this! Excellent


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