Friday, March 19, 2021

Egg drop soup with black mushroom broth

 

Adolf, get your snout out of my lunch!

Hi Natty!  how are today, my love?  I hope all is well with you, and you are having a great time.  After a few delays caused by chores, I finally got around to making my egg drop soup for lunch.  I had about 200 grams of black mushrooms, which I bought yesterday.  Black mushrooms have a texture of a very firm gelatin, but tastes like mushrooms.

I put aside half to slice up and put in the soup, and the other half to turn into broth.  It's simple: I blended the mushrooms (after washing them, of course) in drinking water until smooth.  Thus my broth was already nice and thick, I didn't even need any starch.  Just some MSG, and I got a great mushroom broth.  My soup turned out extra thick, but not overwhelming.  If not for the egg, it would have been a vegetarian meal.  Here's a snapshot of it below, without Adolf Kitler doing a photobomb.  I sprinkled some salted radish and dried onions on top.