egg-drop mushroom soup

2014-12-05

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.

INGREDIENTS

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

Directions

Prepare the mushroom soup without cream.
Remove from the heat. Allow to cool to 160 ºF.
Adding the eggs at high temperatures will make them curdle and the soup will become lumpy.
Vigorously whisk in the 2 eggs.
Stir in the chopped parsley.
Optional:
- Add all or part of 1 jalapeño pepper for extra heat.
  Know your hot peppers. Don't ruin a good soup by overdoing it.
Simmer for 5 minutes.
Serve and enjoy.
Serving suggestion:
- Garnish with some green onion leaves.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org