Beef Broth With Egg And Mushrooms – a delicious recipe with eggs, heavy cream, nutmeg, butter, onion, chanterelle mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Whisk the eggs, cream and nutmeg together and season. Pour into a greased shallow baking dish and cover tightly with foil. Place in a large deep pot and fill the pot with boiling water halfway up the side of the baking dish. Simmer for 30-40 mins until set.
2
Meanwhile, heat the butter in a large pan and sweat the onion for 5-6 mins until translucent. Add the mushrooms and saute for 3 mins then add the beef stock and bring to a boil. Reduce the heat to a simmer and season to taste.
3
Remove the egg from the baking dish and place onto a cutting board. Cut into about 18 diamond shapes. Add to the broth and simmer gently for 1-2 mins. Ladle into warmed soup bowls and sprinkle with parsley.
203
kcal
Calories
15
g
Fat
8
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 None eggs, 1/3 cup heavy cream, 1 pinch grated nutmeg, 1 tbsp butter, and more.
Yes, Beef Broth With Egg And Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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