Egg Drop Soup
Nothing says comfort like a hot bowl of soup. What makes this soup special is the meatiness of sauteed wild mushrooms, combined with the richness of Conestoga Free-Run Omega-3 Eggs, giving the soup a flavour that warms the soul. The best part? This soup can be made from fridge to table in less than 15 minutes.
Ingredients
- 2 Conestoga Farms Free Run Omega-3 brown eggs lightly beaten
- 2 tbsp olive oil
- ½ bunch green onions sliced
- 175 g wild mushrooms chopped
- ½ tsp salt
- ½ tsp fresh ground pepper
- 6 cups chicken stock
- 2 tbsp cornstarch
Instructions
- Warm olive oil in a medium heavy-bottom pot, on medium high heat. Add green onions and saute for 1 minute while stirring, then add mushrooms and stir to combine. Season with salt and pepper, and continue to cook for 4 to 5 minutes, stirring occasionally, until the mushrooms just begin to brown. Pour in the chicken stock and increase heat to high.
- Mix the cornstarch with 2 tablespoons of water in a small bowl.
- Once the soup is boiling, pour in the cornstarch slurry and stir until the soup is slightly thickened. Reduce heat to medium. Gently stir the soup to create a swirling effect, then slowly pour in the eggs. Continue to stir until the eggs are fully cooked, about 10 to 20 seconds.
- Serve immediately and garnish with green onion.
Notes
- Cornstarch is used to thicken the soup. This is an optional ingredient.
- Chicken stock can be substituted with vegetable or beef stock.
- Wild mushrooms are optional, any mushroom will work well with this recipe.
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