Clean mushrooms with a brush to remove any dirt or debris.

1/4 cup all-purpose flour.2 quarts chicken stock or canned low-sodium chicken broth.

1-1/2 cups 1/2-inch cubes peeled russet potatoes.1 tablespoon salt.Finely chopped fresh parsley, for garnish.

Place an 8-quart stockpot over medium heat and cook the bacon until crispy, about 5 minutes.Remove the bacon and drain on paper towels.

Add the onions, carrots and celery and cook, stirring often, until vegetables are soft, about 5 minutes.

Add the garlic and cook until fragrant, about 30 seconds.okonomiyaki sauce or sweet barbecue sauce.

mayonnaise (preferably Kewpie).ground bonito flakes.

slivered beni shoga (Japanese pickled ginger).thinly sliced nori.