Egg Flower Soup

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

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 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.