egg-drop mushroom soup


A very simple recipe.

This was made with garden-fresh goose eggs, but chicken eggs will do just as well. The soup looks and tastes creamy although—for once—there is no cream. It gets that way from whisking the beaten eggs into the soup. This gives a smoother texture than stringy egg drop soup where you pour and stir gently.


This is what you need for 4 servings:

  • 1 qts mushroom soup
  • 2 eggs, lightly beaten
  • optional:
    • some peppercorns in a tea egg
    • parsley
    • green onions, chopped
    •  jalapeño pepper
Pic1: egg-drop mushroom soup