Clear mushroom soup with egg

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
4 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 2 Eggs (size M)
  • 1/8 l Milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 150 g small chanterelles
  • 2 TABLESPOONS Oil
  • 3/4 l Vegetable broth (instant)
  • 1/2 bunch Parsley
  • 7-10 Tbsp Grease

Directions

  1. 1

    Whisk eggs and milk, season with salt, pepper and nutmeg. Grease a flat dish. Pour in the egg milk, cover and allow to set in a hot water bath for 30 to 40 minutes.

  2. 2

    In the meantime, clean, wash and drain the mushrooms. Heat the oil in a pot and sauté the mushrooms. Deglaze with broth and bring to the boil once. Season to taste with salt and pepper. Turn out the eggs and cut into triangles.

  3. 3

    Wash and finely chop the parsley. Arrange the eggs on a plate with the broth. Sprinkle with parsley.

Nutrition Facts

KCAL
120 kcal
CARBS
2 g
FATS
10 g
PROTEINS
6 g

Categories & Tags

AppetizerMain dishSoups