Thursdays Are For Cooking…

| July 23, 2020

We’re still getting hit with hot muggy weather in my AO, which is probably true for most of the rest of you. No, I have not yet seen Comet Neowise, but I do wonder what things will be like when it returns in 6800 years. An interesting side note is that comets were considered portents of doom in the Olden Times.

However, we must carry on, and in view of the fact that some of our members have been having rough time and need some sympathy and possibly special stuff, I went hunting for clear broth soup that is quick and easy to fix, and found it.  It does use button mushrooms as an ingredient, so if you’re allergic to mushrooms, then use an alternative ingredient such as croutons.

This one comes from A Spicy Perspective, a cooking blog by Sommer Collier.

Ms. Collier has several clear soup recipes at the link, which will fit in perfectly if you are told that you have to stick with clear liquids for a while. There is at that link a clear soup recipe for onion soup in addition to the recipe below. When the hot weather finally stops tormenting me here on the hilltop. I will be taking the time to prepare things like this.

And in case anyone is wondering, the long range forecast for September onward in the Old Farmers Almanac is for below average temperatures, except for Florida, which will still be a hot spot.

Japanese Clear Soup Recipe

prep time: 5 MINUTES

cook time: 1 HOUR 5 MINUTES

total time: 1 HOUR 10 MINUTES

This classic Hibachi restaurant favorite is a light and healthy soup to soothe the soul.

servings: 10 cups


US Customary – Metric

2 teaspoons sesame oil (or peanut oil)

8 cups chicken broth

4 cups beef broth

4 cups water

1 large sweet onion, peeled and cut into wedges

3 cloves garlic, peeled and smashed

2 large carrots, cut into chunks

2 inch piece fresh ginger, sliced   (N.B.: go easy on the ginger if you don’t like hot stuff.)

4 whole scallions, chopped

10 button mushrooms, sliced thin

salt  (Ms. Collier does not provide an amount, but I will advise that you use it sparingly.)


Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic.

Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour.

Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.

To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.


In restaurants, this soup is made several days in advance to allow the flavors to deepen. It’s not only a great leftover; it actually tastes better on the second day. If you have time, make it ahead, then rewarm the soup before adding the scallions and mushrooms.


Category: Cooking, Economy

Comments (9)

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  1. OWB says:

    Thanks! This sounds quick and easy. Got a neighbor willing to pick up the ingredients.

    For anyone keeping up with such things, I had a good experience in surgery yesterday. Will take a bit of time to fully recover, but good progress is being made in the right direction. I may even get to drive next week!

    • OWB

      Hope your feeling better. Talk about surgery, since I moved to Florida, I went through 4 hernia repair’s, .9MM Diam. Kidney stone removal, eye implants lenses, rotator cuff surgery, deviated septum surgery and an Epistaxis Embolization procedure. just shy of 75 and still kicking.

  2. I was just thinking about when the Thursday cooking recipe was coming up and here it is. I earlier went to Publix and of course you know that It had to be the stuff needed for your famous sausage penne. TU Ex for your great recipe’s.

    • Ex-PH2 says:

      YOU are very welcome, Jeff LPH, and when the weather becomes less muggy and overheated, it’s quite likely I will be cooking up a batch of that myself!

  3. USAF RET says:

    Made New Mexico Green Chile Stew today and wife is making homemade flour tortillas…….just need to pick up a growler of IPA from local brewery

  4. gitarcarver says:

    And for those who like to cook under pressure:


    2 teaspoons sesame oil (or peanut oil)
    8 cups chicken broth
    4 cups beef broth
    4 cups water
    1 large sweet onion, peeled and cut into wedges
    3 cloves garlic, peeled and smashed
    2 large carrots, cut into chunks
    2 inch piece fresh ginger, sliced
    4 whole scallions, chopped
    10 button mushrooms, sliced thin



    Turn pot on Saute and wait until hot.
    Add oil and onions, saute until cooked.
    Turn off pot, add 1 cup of the water and deglaze the pot.
    Add everything except scallions and a few mushrooms for topping after.
    Close pot, set the seal. Pressure cook 10 minutes NPR 5-10 minutes then QR. Or use soup setting.
    Open pot and strain out veggies.
    Top with remaining veggies when serving.

    This is the same soup from A Spicy Perspective, just adapted to a pressure cooker.

    Biggest difference is total cooking time in the pressure cooker is under 20 minutes.

  5. 5th/77th FA says:

    Yes’um I did see the comet, and it twas a good thing I did. I might not be here when it comes back around. And seeing the comet was a portent of doom. We missed the Monday’s recipe and so far for today’s Thursday are for Cooking we’re having flavored water with carrots Least there is some ‘shrooms listed but no speaking of the grilled beast of beef they are on top of. And you left off how many pieces of bacon goes in this soup recipe. ( 😀 )

    I’ll save this one for when it cools off around 5 (months from now). Guess I could sear the veggies and then pop it all in the crockett pot. Usually make the Monday recipe with enough to get me to Thursday, see what you recommend and do my provision run in case I needs something that the Thursday are for Cooking calls for that I’m in need of. Then the preparation is done in the late evening and enough made up to last till the next posting.

    Soon as Graybeard shows up with those homegrown maters, we gonna have us some BLTs.

    Good to hear that OWB’s chancre mechanic knew how to use his wrenches and did his job properly. Get well soon OWB, we’re here for you!

    • Ex-PH2 says:

      Well, actually, 5th/77th, you can scatter as much bacon as you like on the surface of the broth, or stirfry it with the mushrooms and have it both of those on the side, with additional mushrooms in the soup bowl.

    • OWB says:

      Thanks muchly. Y’all are like cyber family, and worth every dime we have invested in each other!

      Or something.

      (Blame any unkind remarks to pain meds, OK? At least for a coupla days. Or as long as I can get by with that excuse.)