Soup soup soup! I’m all about it recently, as I’m sure you can tell by my recent posts. So rather than break away from the soup, here’s another recipe.
I probably shouldn’t eat this, because I have high cholesterol and egg is high in cholesterol… But shoot me. It tastes good.
Egg Drop Soup
Ingredients
6 cups chicken broth
1 tsp cornstarch
1 tbsp soy sauce
1 clove garlic, minced
9 oz shrimp, peeled and deveined
1 carrot, shredded
1 cup portobello mushrooms, chopped
2 eggs, beaten
1 cup peas, frozen
Directions
1. Combine the cornstarch and broth in a pot and whisk together until fully dissolved.
2. Turn heat up to medium and bring to a low boil. Add soy sauce and garlic and stir. Add the carrots and mushrooms, stirring and cooking for 2 minutes. Add the shrimp and cook for 3 more minutes. Add the peas and stir.
3. Reduce heat to simmer. Slowly pour the beaten eggs into the soup. Stir.
* serves 2
* 364 calories per serving
* I shared this recipe with These Chicks Cooked Weekly Recipe Collection and What’s Cooking Wednesday?
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