Egg soup with mushrooms
Description
Perfect for lunch. It's great to use previously prepared chicken broth as a base for this soup, making it richer and more flavorful. But if you don't have broth, feel free to cook it in water :) I'll show you how. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Dissolve 1 tablespoon of starch in a small amount of water.
- 2
Step 2
2. Pour the remaining water or broth into a saucepan and place over heat. Add the chopped onion and mushrooms.
- 3
Step 3
3. After boiling, add salt and pepper, then slowly pour in the starch in a thin stream. Cook for about 10 minutes over medium heat.
- 4
Step 4
4. Beat the remaining starch with the eggs and a pinch of salt.
- 5
Step 5
5. Gradually pour the eggs into the soup in a thin stream, constantly stirring. After a minute, remove from heat and serve immediately.