Soup
Mushroom egg drop soup
ServesSrv2Ca:PCa:P1:1.5
Ingredients
- 1-2 pastured eggs
- 3-4 cups chicken stock
- 1 cup cooked mushrooms
- Pickling salt, to taste
- Optional: 2 Tbsp freshly grated Parmesan cheese
- Optional: Pepper, to taste
- Optional: 10 oz baby spinach leaves
Directions
- Beat 1-2 eggs thoroughly in a small bowl.
- Bring 3-4 cups chicken stock to a boil in a saucepan.
- Stir in 1 cup cooked mushrooms.
- Slowly drizzle in the egg mixture while stirring with a whisk.
- Reduce heat to a simmer and cook for 2-3 minutes, stirring until eggs form ribbons.
- Season with pickling salt and optional pepper to taste.
- Optionally, add 10 oz baby spinach leaves and stir until wilted.
- Optionally, sprinkle 2 Tbsp grated Parmesan cheese on top.
- Serve immediately.
Contribution
By Dodie AndersonNutrition Facts
Per serving (1 of 2). Does not change when you scale ingredients.
- Calories 325.65
- Total Fat 27.5g
- Saturated Fat 9.6g
- Trans Fat 0.3g
- Polyunsaturated Fat 3.5g
- Monounsaturated Fat 9.7g
- Cholesterol 358.5 mg
- Sodium 1967 mg
- Carbohydrate 52.1g
- Fiber 8.6g
- Sugar 1.3g
- Protein 54.1g
- Calcium 600.9 mg
- Phosphorus 889.4 mg
- Ca:P ratio 1:1.5
- Vitamin A 787.8 mcg
- Vitamin C 91.7 mg
- B1 (Thiamin) 0.4 mg
- B2 (Riboflavin) 1.1 mg
- B3 (Niacin) 13.1 mg
- B5 (Pantothenic) 0.1 mg
- B6 0.6 mg
- Folate 96.4 mcg
- B12 1.2 mcg
- Vitamin K 2.2 mcg
- Copper 0.5 mg
- Zinc 3.3 mg
- Selenium 51.7 mcg
