Fresh mushroom soup with button mushrooms, pork and an egg drop

A fresh mushroom soup with thinly sliced button mushrooms and an egg drop.

Button mushrooms is commonly used in creamy mushroom soups, a staple in many cafes and hotel buffets. Here, it is thinly sliced and cooked quickly in a quick egg drop soup. A very different take on the button mushroom soup.

Ingredients
100g pork fillet
200g button mushrooms
Quarter of a carrot
1 egg
1 stalk chinese celery
Salt and pepper
Dash of sesame seed oil
2 tablespoon cornstarch
500ml soup stock

Directions

1. Wash the button mushrooms and slice thinly
2. Peel the carrot and slice thinly
3. Slice the pork fillet thinly and marinate with salt
4. Dust thinly with the cornstarch
5. Beat the egg lightly
6. Wash and chop the chinese celery finely
7. Bring the 500ml soup stock to a boil
8. Add the button mushrooms and carrot and cook till done
9. Add the pork slices and give them a quick stir to separate
10. When the meat turns pale, stream in the beaten egg
11. Add the chinese celery
12. Remove from heat and sprinkle the sesame seed oil before serving

Recipe link: Fresh mushroom soup with pork, button mushrooms and egg

---

Search within this site: