Source:

Wendy Lechner

Serves/Makes:6

Ingredients

• 6 cups (1425 ml) chicken broth (preferably homemade)
• 3/4 cup (175 ml) frozen peas
• 6 mushrooms, very thinly sliced
• 2 eggs, lightly whisked

Preparation

• Heat broth in a medium sauce pan until it simmers lightly.
• Add the peas and mushrooms and simmer about 3 minutes.
• While stirring the lightly simmering broth, slowly pour in the eggs.
• Keep stirring until the eggs are cooked and in ribbons.
• Do not let the soup boil hard.
• Serve as soon as possible.

Comments

This soup tastes very fresh, light, and yummy. My 8 year old nephew enjoys stirring in the eggs and telling everyone at dinner that he made the soup!