Mushroom And Carrot Chicken Soup

1. 1

   Soak dried wild mushrooms in warm water for 40 to 50 minutes or until soft.

2. 2

   Drain and squeeze out the remaining water.

3. 3

   Chop wild mushrooms and keep aside.

4. 4

   Heat a non-stick pan on medium flame.

5. 5

   Add butter and saute mushrooms in it until well browned.

6. 6

   Bring chicken stock to a boil.

7. 7

   Add mushrooms and carrot juliennes to it.

8. 8

   Cook for 4 minutes.

9. 9

   Beat eggs, one at a time, in another bowl.

10. 10

    Add the beaten eggs to the stock mixture.

11. 11

    The eggs will cook in the hot stock.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.