In a small bowl, beat the eggwith the water. Pour soupintoindividual bowls and garnish with chives. Continue to stir in a clockwise motion and very slowly slip the egginto the simmering broth
Yup, for some of you the meaning of fun would be riding on a roller coaster, but my kinda fun is eatingsoup out of a bowl of bread and trying to eat the bread too at the same time, while making sure that none of the soup was wasted
Serve hot with croutons. Chop the mushroomsinto small pieces. In a large pot over medium high heat, saute the mushrooms, onion and leeks in the butter until tender
Drizzle the mushroomswith oil. Season with salt and pepper and serve at once. Arrange mushrooms and ham in a 27cm x 17cm (base measurement) ovenproof dish. Bake for 10minutes. Sprinklemushroomswith cheese and bake for 5 minutes more. Carefully crack eggs onto the ham and bake for 5 minutes more or until cheese is melted and eggs cooked to your liking. 4 (130 g) mushrooms (flat well opened). 200 g ham (finely sliced or salami, hot if you like bite). 4 eggs (large)
Shiitake mushrooms, soft tofu, and cellophane noodles (also called Chinese vermicelli) form the bulk of this soup along with green onions and delicate enoki mushrooms
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
Sauté a few minutes until onions become limp. This soup is perfectly light on the stomach as well as satisfying and best enjoyed on cold fall/winter days
Add the mushrooms, and cook for about five minutes. Sherry (it adds flavor complexity but not absolutely necessary)Sea salt and white pepper (optional) To start, melt the butter over medium heat, and saute the shallots for a couple minutes
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