Mushroom and Egg Soup

Ingredients

• 1 scallion, finely chopped
• 1 cup dried porcini mushrooms
• ¼ ounce dried seaweed
• 2 eggs
• 2 tsp black pepper
• 2 cups water or chicken stock
• salt to taste

Directions

1. Soak porcini in 2 cups warm water for 20-30 min. Drain water and set aside. Finely chop the porcini.
2. Cut the seaweed into small pieces and let it soak in 1 cup cold water for 30 min.
3. Boil 2 cups water or chicken stock, add porcini, soaking liquid, salt, and pepper. When porcini is cooked, add the seaweed, soaking liquid and stir well. Bring the mixture to a boil.
4. Beat eggs in a bowl and slowly stir into the mixture.  Remove from heat.
5. Garnish with chopped scallions.

Serves 4-5