Sunday, April 10, 2011

Mushroom and Egg Soup

  • 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
  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

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