Japanese Onion Soup - cooking recipe

Ingredients

1/2 stalk celery, chopped
1 small onion, chopped
1/2 large carrot, peeled & chopped
1 tablespoon ground ginger
1/4 - 1/2 teaspoon minced garlic (to taste)
1 (15 ounce) can chicken broth
1 1/2 cups water
2 cups fresh mushrooms, brushed & sliced
1 beef bouillon cubes or 3 tablespoons beef bouillon granules
1 tablespoon minced fresh chives or 2 teaspoons dried chives

Preparation

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