Ingredients

  • 1 tablespoon Wegmans Pure Olive Oil
  • 1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Chopped Onions
  • 1 cup (4 oz) thinly sliced Food You Feel Good About Cleaned & Cut Leeks
  • 1 cup (4 oz) thinly sliced celery
  • 1 tablespoon chopped Food You Feel Good About Peeled Garlic
  • 2 bay leaves
  • salt and pepper to taste
  • 2 pkgs (8 oz each) Food You Feel Good About Sliced Baby Bella Mushrooms
  • 2 pkgs (5 oz each) sliced shiitake mushrooms
  • 1 carton (32 oz) Food You Feel Good About Thai Culinary Stock
  • 1 carton (32 oz) Food You Feel Good About Chicken Culinary Stock
  • 2 tablespoons Kadoya Sesame Oil
  • green onions, sliced
  • Wegmans Soy Sauce

Directions

1. Heat: oil on MEDIUM-LOW heat in medium stockpot. Add onions, leeks, celery, garlic, and bay leaves; season to taste with salt and pepper. Cook, stirring, 10 min until softened but not browned.
2. Add: mushrooms; cook 10 min.
3. Add: Thai and chicken stocks; bring to a boil on MEDIUM-HIGH. Reduce heat to LOW;  simmer 10-15 min.
4. Remove: bay leaves. Stir in sesame oil. 
5. Ladle: into warmed serving bowls. Garnish each serving with green onions and a drizzle of soy sauce.

Notes
You'll Need: Stockpot