Mushroom soup with egg
WHAT YOU WILL NEED
From ingredients
10 products
Для жарки
Яичные хлопья
Специи и зелень
SIMPLE PROCESS
Step by step recipe
To get the most flavor, sauté the mushrooms and vegetables until golden but not dried out. Add the beaten eggs in a thin stream while stirring to create beautiful ribbons. Fresh herbs go in at the very end to keep their vibrant color and taste.
Prep Ingredients
Peel and finely chop the onion, grate the carrot, and slice the mushrooms. Mince the garlic, chop the herbs, and beat the eggs in a separate bowl.
Sauté Vegetables and Mushrooms
Heat oil in a deep skillet. Sauté the onion until translucent, add the carrot and garlic, cook for 2–3 minutes. Then add the mushrooms and fry, stirring, until golden (5–7 minutes).
Add to the Broth
Transfer the sautéed vegetables and mushrooms to a pot of boiling pork broth. Bring back to a boil.
Add the Eggs
Slowly pour the beaten eggs into the boiling soup in a thin stream while stirring constantly to form delicate ribbons.
Add Herbs and Spices
Add the chopped parsley, salt, and spices to taste. Cook over medium heat for 10 minutes.
Rest and Serve
Remove from heat, cover, and let the soup rest for 5–10 minutes. Ladle into bowls and garnish with fresh herbs if desired.
CHEF'S TIP
Sauté Mushrooms Until Golden
Pan-fry the mushrooms until lightly browned — this releases maximum flavor and prevents them from becoming rubbery.
Add Eggs in a Thin Stream
Slowly pour beaten eggs into the boiling soup while stirring constantly in one direction to create delicate egg ribbons.
Use Quality Broth
Pork broth can be replaced with chicken or vegetable broth for a lighter taste. If using bouillon cubes, choose natural ones without additives.
Let the Soup Rest
After turning off the heat, leave the soup covered for 5–10 minutes — the flavors will meld and deepen.
SUBSTITUTIONS
Add your taste
- With Chicken Broth Replace pork broth with chicken broth — the soup becomes lighter and more delicate.
- With Other Mushrooms Use wild mushrooms (porcini, boletus) instead of button mushrooms — boil them first, then sauté.
- With Cream for a Creamy Texture Stir in 100ml of 20% cream at the end and heat through for a velvety cream soup.
- Add Rice Add 50g of rinsed rice along with the mushrooms to make the soup more filling.
HOW TO STORE
How to Store Egg and Mushroom Soup
Cool the soup to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. When reheating, add a little water or broth if it has thickened. Freezing is possible, but the egg ribbons may lose texture — thaw in the fridge and reheat gently over low heat.
GOOD TO KNOW