Step 1

Chop vegetables into 1 inch pieces.

Step 2

In a large stockpot, heat oil over medium-high heat. Add vegetables and sear to caramelize the outside. Be careful not to burn the garlic.

Step 3

Add both broths and water to the pot and bring to a boil.

Step 4

Reduce heat and simmer 1 hour.

Step 5

Use a slotted spoon to remove veggies.

Step 6

Serve with thinly sliced mushroom and chopped green onion.