EGG FLOWER SOUP

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Egg Flower Soup image

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

Provided by Bergy

Categories     Chicken

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

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

Steps:

  • Heat the lard in a saucepan and saute the mushrooms for 1 minute.
  • Pour in the stock and bring to a boil, simmer 1 minute.
  • Add soy, coriander,& scallion.
  • Pour in the eggs in a steady stream, do not stir.
  • Remove from heat season with salt and pepper.
  • Divide between individual soup bowls& serve.

Nutrition Facts : Calories 448.3, Fat 29.6, SaturatedFat 10.3, Cholesterol 346.6, Sodium 918.9, Carbohydrate 22.7, Fiber 1.1, Sugar 9.5, Protein 21.9

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