200g diced beef
3 medium sized onions, sliced
100g asparagus, cut into 1cm lengths
100g closed cup mushrooms
1 carrot, cut into 1cm cubes
2 tbsp vegetable oil
700ml water
1 box of hayashi rice sauce roux





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Serve the potage by itself or with some nicely buttered slices of toasted shokupan if desired. Enjoy