Mushroom Egg Drop Soup

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!