In an 8-quart stockpot, add soybean oil, then add the six cloves of peeled and crushed garlic. Heat the garlic over medium heat until it browns, but do not allow it to burn. Remove garlic and discard it.

While the garlic is browning, peel the onion and cut it into large pieces. After the garlic has been removed from the pan, sauté the onions and carrots until they have been caramelized on all sides. Then add the chicken stock, beef stock, and water. Simmer for about 45 minutes.

Strain out the vegetables. Taste the broth and add salt, about 2 to 3 teaspoons of salt, until it tastes well seasoned.

To serve in each bowl, place about a teaspoon of the French-fried onions, a teaspoon of thinly sliced green onion tops, and a tablespoon of paper-thin sliced white button mushroom slices. Ladle the broth into the bowl.