Broccoli and Mushroom Egg Drop Soup
When you have a stock of bone broth, making a great soup is both fast and easy. I cooked my broccoli and mushroom egg drop soup in under 15 minutes and that includes the preparation time.
- 4 cups bone broth
- 1 teaspoon tapioca starch or corn or potato starch
- 1 small carrot
- 4 to 6 pieces mushrooms (see notes after the recipe)
- 1 small head broccoli
- 1 whole egg
- Start heating the bone broth in a pan.
- Disperse the tapioca starch in two tablespoons of water.
- Peel and julienne the carrot.
- Slice the mushrooms.
- Cut the broccoli into small florets.
- When the broth comes to a boil, pour in the starch solution and stir until clear.
- Add the julienned carrot and sliced mushrooms to the broth. Season with salt and pepper.
- Lower the heat, cover the pan and simmer for five minutes.
- Add the broccoli florets to the soup, sprinkle with a little more salt and pepper, cover the pan and simmer for another three to four minutes.
- Turn off the heat.
- Beat the egg and pour into the soup in a circular motion. Depending on whether you want wispy or chunky egg strands, leave to set for five to ten seconds then stir lightly.
- Give the soup a final taste and add more salt and pepper, if necessary.
- Serve the broccoli and mushroom egg drop soup immediately.
I used Swiss brown mushrooms for this soup but you can substitute any kind of mushroom. Note though that, depending on your choice of mushroom, cooking time may vary.
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