Mushroom And Carrot Chicken Soup Recipe
Try this 3 mushroom combo and you won't be disspointed. This is from the Foodcourt column of the Weekend magazine(Jan 2nd'04 issue) by Anjali Vellody.
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Nonstick skillet
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Ladle
- Serving bowl
Ingredients
- 1/2 cup button mushroom, thinly sliced
- 1/2 cup oyster mushroom, thinly sliced
- 1/4 cup dried wild mushrooms
- 1 tablespoon butter
- 4 cups chicken stock
- 4 tablespoons carrots, julienned (cut into thin long strips)
- 2 eggs, beaten
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