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

We are familiar with the creamy button mushroom soup, but what about a clear mushroom soup. Thinly sliced and added to an egg drop soup. A very different take on this fresh mushroom soup.

Button mushrooms

Store fresh button mushrooms in a paper bag and placed in the refrigerator. Use within a week. You won't need me to tell you that if you love mushrooms.

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

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: http://www.homemade-chinese-soups.com/fresh-mushroom-soup.html