Step 1

Combine chicken broth and water in a pan over high heat.

Step 2

Add the chopped onion, carrot, celery, & ¾’s of the mushrooms to the pan and bring to a boil.

Step 3

Reduce heat and simmer for 10 minutes, until onions start to become translucent.

Step 4

Heat 1 cup of vegetable oil in a small pan over medium heat.

Step 5

Dip the thin onion slices into milk, then coat into the flour.

Step 6

Fry the breaded onions until golden brown. Drain on a paper towel.

Step 7

When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out.

Step 8

Pour the broth back into the pan and keep it over low heat.

Step 9

Add salt & green onions. Stir to combine.

Step 10

To serve: Add remaining ¼’s of the mushrooms into the bowl, pour broth, & add few pieces of fried onion.