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CHINESE MUSHROOM EGGDROP SOUP




Source of Recipe


Roberta


List of Ingredients




CHICKEN BROTH
SALT AND PEPPER TO TASTE
SESAME OIL
FRESH MUSHROOMS, SLICED
EGGS (ABOUT 1 PER 16-OZ BROTH)
SCALLIONS, SLICED THIN

Recipe



POUR SESAME OIL INTO THE BOTTOM OF A POT (LARGE ENOUGH TO HOLD THE AMOUNT OF SOUP YOU WANT TO MAKE) -- ENOUGH TO COVER THE ENTIRE BOTTOM. HEAT.


HEAT MUSHROOMS IN SESAME OIL UNTIL LIMP.


POUR BROTH INTO POT. IF USING HOMEMADE BROTH, ADD SALT AND PEPPER. HEAT AND COOK UNTIL IT BOILS.


THOROUGHLY BEAT EGGS (BY FORK). DRIBBLE INTO SOUP.

POUR INTO BOWLS AND TOP WITH SCALLIONS.

NOTE: SOUP CAN BE PREPARED AHEAD AND REHEATED WHEN READY TO USE