2 Tsp Sesame Oil
8 Cup Chicken Broth
4 Cup Beef Broth
4 Cup Water
1 each Sweet Onion
6 Tsp minced garlic
2 each carrots
1 each Fresh Ginger
4 each Scallions
10 each Button Mushrooms
1 each salt

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Peel and cut onion into wedges. Peel and cut carrots into chunks. Peel and slice 2 inch piece of ginger. Place an 8 quart stock pot over medium-high heat. Add oil, onion, carrots, and ginger in the pot and sear the veggies on all sides to caramelize. Add garlic the last minute or two so it does not burn. Pour in the chicken and beef broth and water. Bring to a boil. Lower the heat and simmer for 1 hour. Use a skimmer to remove all veggies from broth. Taste. Salt as needed. Ladle into bowl and top with chopped scallions and mushrooms thinly sliced. Enjoy. Flavors will be enriched after a day or two of making.

by: Christy Horton

Yield:

Cups

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