Egg Soup

1) Eggs (lightly beaten) 2
2) Brown Dried Mushrooms (soaked) 3
3) Roasted chicken (finely sliced) 300 gm
4) Salt & black Pepper to taste
5) Oil 1/2 tbsp
6) Chicken Stock 5 cups
7) Onions (cut into pieces) 2 springs
8) Soy sauce 1 tbsp
9) Coriander leaves (chopped) 1 tbsp

METHOD:

1. Mix the mushrooms and chicken in a bowl, season and keep aside.
2. Heat the oil in a soup pot, fry the mushrooms and port for a few minutes, add the chicken stock, and bring it to a boil.
3. Add spring onions and the beaten eggs to boiling broth, stirring lightly.
4. Add the soy sauce and serve garnished with coriander leaves.

How to Make Egg Soup (Summarized Method):

• Mix chicken with mushrooms, add seasoning and place aside.
• Heat oil in a soup pan, fry mushrooms and port for a couple of minutes.
• Add chicken stock and boil.
• Add spring onion and also beaten eggs to the boiled chicken stock.
• Keep stirring slowly.
• Add soy sauce, garnish with coriander leaves.
• Serve and enjoy hot sips.

Egg soup recipe is ready. Eat and treat.