Egg flower soup

Egg flower soup

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Bring 5 cups stock to the boil. Add 1 cup peas, 1/2 cup quartered, canned straw mushrooms and 1/2 cup diced, cooked chicken. Beat 2 eggs well. Add to the soup, stirring constantly to cook the eggs into fine shreds. Season with salt, to taste.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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