Mushroom And Carrot Chicken Soup

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

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

Recipe

• 1 soak dried wild mushrooms in warm water for 40 to 50 minutes or until soft.
• 2 drain and squeeze out the remaining water.
• 3 chop wild mushrooms and keep aside.
• 4 heat a non-stick pan on medium flame.
• 5 add butter and saute mushrooms in it until well browned.
• 6 bring chicken stock to a boil.
• 7 add mushrooms and carrot juliennes to it.
• 8 cook for 4 minutes.
• 9 beat eggs, one at a time, in another bowl.
• 10 add the beaten eggs to the stock mixture.
• 11 the eggs will cook in the hot stock.
• 12 serve immediately.