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Asparagus And Mushroom Egg Drop Soup

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Ingredients
  Asparagus spears 1⁄4 Pound, trimmed, scaled and cut into 1 inch pieces
  Water 4 Cup (64 tbs)
  Chicken flavored bouillon granules 1 Teaspoon
  Sliced fresh mushrooms 3⁄4 Cup (12 tbs)
  Reduced sodium soy sauce 1 1⁄4 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  White pepper 1 Pinch
  Dry sherry 2 Tablespoon
  Cornstarch 1 1⁄2 Tablespoon
  Egg 1 , lightly beaten
  Green onion 2 , finely chopped
Directions

GETTING READY
1. In a small bowl, combine sherry and cornstarch. Mix well and keep aside.

MAKING
2. In a large sized sauce pan, combine water and bouillon granules. Mix well and bring to boil.
3. Add chopped asparagus, garlic, mushrooms, soy sauce and white pepper. Mix well.
4. Cook on a low flame for 3 minutes or till asparagus is cooked.
5. Add sherry-cornstarch mixture, mix well and cook till soup thickens, while stirring continuously.
6. Add beaten egg and keep stirring. Egg will form strands while cooking.
7. Remove off flame and pour in individual soup bowls.

SERVING
8. Garnish with onions and serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Asparagus
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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