Egg Flower Soup

Bergy's Note:

Egg Flower soup is always an old favorite. I like this recipe if you wish you can add a little grated carrot or some fresh peas, only a few just for color

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 1 teaspoon lard (lard is best but you can use marg or butter or veggie oil)
• 4 dried dried Chinese mushrooms, soaked in water 20 minutes,drained,stemmed & shredded
• 3 3/4 cups chicken stock
• 1 teaspoon soy sauce
• 3 tablespoons fresh coriander, chopped
• 1 scallion, finely chopped
• 3 eggs, whisked until frothy
• salt
• pepper

Directions:

1. Heat the lard in a saucepan and saute the mushrooms for 1 minute.
2. Pour in the stock and bring to a boil, simmer 1 minute.
3. Add soy, coriander,& scallion.
4. Pour in the eggs in a steady stream, do not stir.
5. Remove from heat season with salt and pepper.
6. Divide between individual soup bowls& serve.

Reviews

[BothFex]

Great stuff Bergy! The corriander and dried mushrooms (I used shitakki) are a must. The family loved this- I will make again and again. Oh- I also added a bit of cornstarch to thicken things up a bit. Thanks again!