Benihana Japanese Onion Soup

4 cups canned chicken broth
2 cups water
1/2 white onion, coarsely chopped
1/2 carrot, coarsely chopped
1/2 celery, coarsely chopped
1 clove garlic, sliced
1/2 tsp. salt
6 mushrooms, thinly sliced
4 green onions, diced
French's French Fried Onions

Combine chicken broth and water in a large saucepan over high heat. Add coarsely chopped onion, carrot, celery, garlic, and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onion starts to become translucent.

When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat.

To serve soup, ladle about 1 cup of broth into a bowl. Drop a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices (about 1 mushroom each) and a couple pinches of diced green onion. When the fried onion sinks to the bottom of the bowl (a couple of minutes), serve the soup.