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Cut carrots and celery so they fit in the pot.
Thinly slice white button mushrooms.
Add eight cups of water, carrots, and celery to a pot.
Bring the water to a boil.
Add two teaspoons of chicken bouillon, a tablespoon of garlic powder, half a tablespoon of onion powder, a tablespoon of soy sauce, a quarter teaspoon of salt, and a quarter teaspoon of white pepper.
Mix well.
Let the soup cook for about 10 minutes.
Turn off the heat.
Add mushrooms, cut up green onions to a bowl.
Add the broth to the bowl.
Top with French fried onions.