1 small onion, sliced
2 carrots, chopped in 1/4s
2 tablespoons ginger, chopped
3 garlic cloves, minced
2 tablespoons chicken bouillon granules
3 tablespoons beef bouillon granules
1 cup thinly sliced mushrooms
2 quarts water (8 cups)
French fried onions
In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms.
Add chicken bouillon, beef bouillon, and water.
Place the pot over high heat, and bring to a rolling boil.
When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
It can cook for longer than 45 minutes (sometimes I leave it on for a couple hours), you will just need to add more water if too much water evaporates.
After it's cooked for at least 45 minutes strain the cooked soup and discard all of the vegetables, leaving the broth.
Serve the broth with sliced mushrooms and sprinkle french fried onions over the top.