When I was thirteen, my parents brought me to a Hibachi grill for the first time. I remember the how everything was so put together, and I remember how fun the experience was.
I kept going to the same Hibachi grill for my birthday with my family, and although I loved the fried rice, I really loved the mushroom onion soup.
When I started dieting this month, I looked for foods that were good for you, but could keep you full if you got hungry. This brought my mine to the mushroom onion soup.
I always go throughÂ an adjustment period on my diet where I am working on detoxing all the bad food I was addicted to. I usually slip up a few times before my brain switches over to healthy living.
When I did Jenny Craig, I learned that chicken broth was a great tool to try to quench that hunger when you are coming off a sugar and carb high.
I wanted to try to create my own mushroom onion soup to keep on hand for those hunger pains!
6 cups vegetable broth
2 white onions (chopped)
2 carrots (chopped)
2-3 green onions
1 tsp of diced garlic cloves
1/4 cup mushrooms (sliced)
Salt and pepper
1. Saute onion in a skillet with a little bit of olive oil. Wait until the onion has browned a little.
2. Add carrot, garlic, and vegetable broth.
3. Bring to boil, and simmer for 30 min. Add salt, pepper and soy sauce until you achieve the right taste
4. Strain the veggies from the vegetable broth and add mushrooms and scallion. Serve or freeze for later!
What is your favorite healthy snack to have on hand when hunger strikes?