Mushroom egg drop soup

• ⏲️ Prep time: Variable (mushrooms: 3 hr, stock: 2-4 hr)
• 🍳 Cook time: 15-30 min
• 🍽️ Servings: 2

Ingredients

• 1-2 pastured eggs
• 3-4 cups chicken stock
• 1 cup cooked mushrooms
• Pickling salt, to taste
• Optional: 2 Tbsp freshly grated Parmesan cheese
• Optional: Pepper, to taste
• Optional: 10 oz (300 g) baby spinach leaves

Directions

1. Beat 1-2 eggs thoroughly in a small bowl.
2. Bring 3-4 cups chicken stock to a boil in a saucepan.
3. Stir in 1 cup cooked mushrooms.
4. Slowly drizzle in the egg mixture while stirring with a whisk.
5. Reduce heat to a simmer and cook for 2-3 minutes, stirring until eggs form ribbons.
6. Season with pickling salt and optional pepper to taste.
7. Optionally, add 10 oz baby spinach leaves and stir until wilted.
8. Optionally, sprinkle 2 Tbsp grated Parmesan cheese on top.
9. Serve immediately.

Contribution

By Dodie Andersons