Clear mushroom soup with egg

Name: Clear mushroom soup with egg
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Eggs (size M); 1/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 150 g small chanterelles; 2 TABLESPOONS Oil; 3/4 l Vegetable broth (instant); 1/2 bunch Parsley; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Eggs (size M)
1/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
150 g small chanterelles
2 TABLESPOONS Oil
3/4 l Vegetable broth (instant)
1/2 bunch Parsley
7-10 Tbsp Grease

Directions

1
Whisk eggs and milk, season with salt, pepper and nutmeg. Grease a flat dish. Pour in the egg milk, cover and allow to set in a hot water bath for 30 to 40 minutes.
2
In the meantime, clean, wash and drain the mushrooms. Heat the oil in a pot and sauté the mushrooms. Deglaze with broth and bring to the boil once. Season to taste with salt and pepper. Turn out the eggs and cut into triangles.
3
Wash and finely chop the parsley. Arrange the eggs on a plate with the broth. Sprinkle with parsley.