‘EGG DROP’ SOUP WITH LIONS MANE MUSHROOMS

INGREDIENTS:

3 OR 4 Lions Mane Mushroom Sections

1 quart Chicken Broth

2 Carrots

2 Green Onions

Salt & Pepper

2 Eggs, beaten

 

 

 

DIRECTIONS:

1. Pull apart the individual spores from each clump or section and set aside.
   

   Lions Mane Mushroom Clump

 

 

 

 

 

 

 

 

 

 

 

2.  Heat the Broth to a simmer.

3. While the Broth is heating, wash the

Vegetables.

4.  Either thinly slice the Carrots or sliver, using a

       vegetable peeler.

5.  Thinly slice the Green Onion.

6.  Add the Vegetables to the heated broth and

allow to simmer for 5 minutes or until the

Vegetables are almost ‘fork tender’.

7. Slowly pour in the beaten Egg and Using a

fork or a long handled implement, stir

briskly.

8.  Add Salt and Pepper to taste.