Mushroom Egg Drop Soup

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Small medium saucepan
Small bowl
Whisk

INGREDIENTS
1-2 eggs, pastured  (read  label on carton)

3-4 cups chicken stock
1 cup cooked mushrooms
Pickling salt to taste

Optional: 2 Tbsp Parmesan cheese, freshly grated

Pepper

PREPARATION AND COOKING TIME

Prep time: Prepare mushrooms and chicken stock ahead of time.

Mushrooms take 3 hours to prepare. Chicken stock takes 2-4 hours to prepare.

Cooking time: 15-30 minutes

METHOD

Thoroughly beat eggs together in a separate bowl. 

Bring stock to boil in a saucepan.

Stir in the mushrooms.

Drizzle in egg mixture slowly while stirring with a whisk.

Lower the temperature to a simmer and continue cooking for another 2-3 minutes while stirring. (The egg should form ribbons in the soup.) 

Season with salt and pepper.

Sprinkle freshly grated Parmesan cheese on top.

Serve immediately.

SOME TIPS AND COMMENTS

Plan to avoid preparing all ingredients in one day or you will be exhausted.  

Can include about 10 oz/300g baby spinach leaves

Instead of scrambling the egg, you could simply crack a whole egg into the soup for a poached egg effect.

YIELD

2 servings

SERVING SUGGESTION
Enjoy with something sweet like fresh juice or fresh or stewed fruit.

STORAGE SUGGESTION

Eat immediately.