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Mushroom Egg Drop Soup - Polar

Mushroom Egg Drop Soup

by Fred Chiu

What You'll Need:

- 1 can Polar 4 oz. Mushroom Slices

- 1 jar 7.5 oz. Gourmet Mushrooms

- 3 ¾ cups chicken stock

- 1 extra large egg

- 1 tablespoon cornstarch

- 1/4 teaspoon fresh ginger, minced

- 1 tablespoon green onions, finely chopped

How to Make It:

  1. Beat the egg in a separate bowl and set aside.
  2. In a saucepan, bring the chicken stock to a boil with the minced ginger.
  3. Mix the cornstarch with a bit of liquid from the mushroom can and set aside.
  4. Add mushrooms to boiling stock and cook for 2 minutes, stir in cornstarch mixture until the stock thickened.
     
  5. Pour in beaten egg slowly in a circulation direction, stirring constantly.
     
  6. Add salt and pepper to taste.
     
  7. Garnish with green onions and serve hot.

this Mushroom Egg Drop Soup is a quick and easy meal option for any day of the week. Enjoy the rich flavors of the mushrooms and the comforting warmth of the soup in every spoonful!

by Fred Chiu

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