Egg Drop Soup

I put some chopped baby spinach leaves in my soup, and then I made the mistake of using canned mushrooms, which I wasn't happy with. You have to use fresh mushrooms for this recipe. I mean, I still ate it, but I really wanted fresh mushrooms.

Egg Drop Soup

4 c. canned chicken broth (or your own chicken stock)
1 T. butter
5 or 6 mushrooms, sliced
1 green onion, sliced
1 clove garlic, minced/pressed
1 egg, well-beaten
dash of: soy sauce, black pepper, salt

1. Sauté mushrooms in butter until browned; then add garlic and green onion and cook for only 1 minute more. (you don't want the onion to get too done)
2. In a medium saucepan, bring chicken stock to a good boil.
3. Meanwhile, in a measuring cup, or something with a pouring spout, mix egg, salt, pepper and soy sauce.
4. Timing is everything at this point. You need to stir the broth in the pan and get it moving in a swirling motion—like a whirlpool—and it needs to be hot enough to cook the egg as soon as it hits the broth. Spoon in one hand, cup of egg in the other.
5. Quickly remove your spoon from the broth you were stirring, and immediately pour the egg from up high to make a thin stream going into the pot of swirling liquid.
6. It will take a few times of making this to really get the hang of it, but once you see the results, you will understand the process much better.
7. When the stream of egg hits the broth, it will cook the egg and create these long streamer-looking blobs. Some of it will look sorta like noodles and some will look kinda like sheets of tissue paper. Or something. Hey, YOU try to describe it better.
8. If you pour too fast, it will end up looking like scrambled egg soup. Which will taste fine, but not really be what you were after.
9. If you pour too slow, the broth will slow down its swirl and the egg will clump up when it hits the broth. Again, scrambled egg soup.
10. But what you DON'T want to do is stir the broth a lot once you've poured the egg in.
11. So now you very gently drop your cooked mushrooms and onions into the soup. Don't mix them in; just let them combine with the soup and dish them out evenly when you serve the soup.

Really, it is a simple enough recipe, and after a couple of tries, you'll get the hang of it.