Scrambled Egg with Mushroom from The Times Cookery Book by Katie Stewart
This may sound a little unusual but in fact is very nice. On other occasions cream of chicken, vegetable or celery soup may be used. Take care to use the cream soups. Concentrated soups would be to...
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Cooking tools:
- Can opener
- Mixing bowl
- Spoon
- Skillet
- Stove
Ingredients
- 1 oz (25 g) butter
- chopped parsley
- 1 (10½ oz) (275 g) tin cream of mushroom soup
- 8 eggs
- salt
- freshly milled pepper
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