EGG-DROP CREAM OF MUSHROOM SOUP, Cheat's Version

When eating, not cooking is the hghest priority... 

A riff on the Chinese Classic, Egg-Drop Pea soup, but with mushrooms instead is equally delicious and filling.

You know how it is.  It's suppertime, you're famished after a day at the (desk) trenches but you really can't summon the energy to cook.

On days like that, 67 relies on supermarket friends.  Like tins of soup with carefully chosen additions to turn it into a gourmet treat.

Previous 67 experiments turned out well, like the Bean & Dahl soup which morphed into a thick Mulligatawny with rice and crisp green apple.

This recipe focuses on tinned Cream of Mushroom soup (on offer at M&S for 70p 19/3).

A bit of chopping of fresh mushrooms, the addition of milk or cream and a single egg turns something ordinary into something special.  Thick and unctuous, it is wholly satisfying.

Cost: $1'ish

Serves: 1 but multiplies easily

Ingreds:

3-4 mushrooms, white or Chestnut

tsp of butter

1 tin Cream of Mushroom soup, not condensed

1 egg

scant tin of milk or single cream

(opt): 

thyme

lemon juice or zest

Method:

1. Chop mushrooms finely, saute in butter over med-high heat in a med saucepan until cooked through and most of the liquid disappears; sprinkle with a pinch of thyme & a little lemon zest or juice if using; stir 
2. Add soup to the pot; fill tin about 3/4 full with milk or cream; stir with a fork to loosen soup left behind; add to pot; whisk gently
3. Turn heat to low; cook until the soup is hot but not boiling (don't let it boil) breack the egg into a small cup; beat with fork until competely broken down
4. When soup pot shows small bubbles at the edges, pour the egg from a height in a thin circular stream into the hot liquid; leave a minute then gently stir to break up egg strands
5. Turn heat off, rest soup a few mins until egg is cooked through; sprinkle with fresh (preferred) or dried parsley
6. Serve 

Comment:

'Brings back childhood memories, in a good way.  Very satisfying at the end of a tiring day.' Retired writer

Tips:

• Condensed soup is fine but the flavour might be slightly diluted 
• you can of course make your own cream of mushroom soup, thinning with stock or cream

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission