RECIPES / VEGETABLE

COOK BY CATEGORY

MUSHROOM AND EGG FLOWER SOUP
 

  • Prep Time: 10 min

  • Cook Time: 10 min

  • Yield: 4 servings
     

 

Ingredients

  • 1 can Polar 4 oz. Mushrooms Slices

  • 1 jar Polar 7.5 oz. Gourmet Mushrooms

  • 3 ¾ cups chicken stock

  • 1 extra large egg

  • 1 tablespoon cornstarch

  • 1/4 teaspoon fresh ginger, minced

  • 1 tablespoon green onions, finely chopped

POLAR INGREDIENTS:

Directions

  1. Beat egg separately in a bowl and set aside
     

  2. Put the stock in a sauce pan with ginger, bring to a boil.
     

  3. Mix cornstarch with a bit of mushroom liquid from the can and set aside.
     

  4. Add mushrooms to boiling stock and cook for 2 minutes, stir in cornstarch mixture until the stock thickened.
     

  5. Pour in beaten egg slowly in a circulation direction, stirring constantly.
     

  6. Add salt and pepper to taste.
     

  7. Garnish with green onions and serve hot.

  • Facebook - White Circle
  • Instagram
  • Twitter - White Circle
  • Pinterest - White Circle
  • Amazon - White Circle

 

DID YOU KNOW?

  • We carry all natural products in seafood, fruits, and general merchandise.

  • Many Polar products are Kosher certified.

  • Polar also proudly supports private label and could act as your buying agent.

©2019 by MW POLAR