Mushroom And Carrot Chicken Soup

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READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup button mushroom, thinly sliced
  • 12
    cup oyster mushroom, thinly sliced
  • 14
    cup dried wild mushrooms
  • 1
    tablespoon butter
  • 4
    cups chicken stock
  • 4
    tablespoons carrots, julienned (cut into thin long strips)
  • 2
    eggs, beaten
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DIRECTIONS

  • Soak dried wild mushrooms in warm water for 40 to 50 minutes or until soft.
  • Drain and squeeze out the remaining water.
  • Chop wild mushrooms and keep aside.
  • Heat a non-stick pan on medium flame.
  • Add butter and saute mushrooms in it until well browned.
  • Bring chicken stock to a boil.
  • Add mushrooms and carrot juliennes to it.
  • Cook for 4 minutes.
  • Beat eggs, one at a time, in another bowl.
  • Add the beaten eggs to the stock mixture.
  • The eggs will cook in the hot stock.
  • Serve immediately.
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