Easy Japanese Steakhouse Soup Recipes

Steps:

• 1. In a large saucepan, add the chicken broth, chopped onion, celery, carrot and salt.
• 2. Over high heat, bring mixture to a boil.
• 3. Reduce heat to simmer about 15 minutes until the vegetables are very tender.
• 4. Remove vegetables from broth and discard vegetables.
• 5. Divide broth among 6 servings and garnish with thinly sliced mushroom, green onion and french fried onion.

Steps:

• Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
• Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
• In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.