Enoki Mushroom Egg And Lemon Soup With Savory Bake... |
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Prep Time: 0 Minutes Cook Time: 27 Minutes |
Ready In: 27 Minutes Servings: 46 |
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A Creamy Lemony Soup with anti oxidants and vegetable protein. Rich robust flavor without the traditional fat.Enoki mushrooms have a mild but delightful flavor. As with most other edible wood-decaying mushrooms, Enoki mushrooms have been found to have medicinal properties. Read more . Enoki mushrooms contain a powerful polysaccharide called flammulin. Enoki is also thought to stimulate the immune system and be anti-viral and anti-bacterial. Before eating, the base of the cluster should be trimmed off & discarded. Ingredients:
ingredients |
2 cups vegetable broth |
6 cups water |
1/2-cup fresh squeezed lemon juice |
1 package enoki mushrooms |
1taspon lemon pepper |
1 tablespoon of mushroom powder |
1-tablespoon nutritional yeast |
1-tablespoon turmeric |
1 cup shredded carrot |
1/2 cup red onion |
1/2 cup fresh english peas |
4 egg yolks or whole eggs it works well either way |
1/2-cup wild rice and arborio rice mixed |
3 tablespoons fresh cilantro and fresh parsley |
salt to taste |
Directions:
1. DIRECTIONS:
2. Combine the fresh lemon juice with the water and vegetable broth.
3. Add the mushrooms the grated carrots, red onion, the mushroom powder the turmeric and Nutritional yeast.
4. Bring to a boil and simmer for 25 to 30 minutes add the cilantro, the parsley, and the peas remove from heat.
5. Beat the eggs add some broth using a small ladle and whisk after each addition to temper the eggs add a half cup more of the broth and whisk.
6. Slowly poor the egg mixture into the soup while whisking it should be thick at this point.
7. Add the Tofu and turn heat back on low just to heat through making sure that it does not come to a boil or it will curdle.
8. I like to serve with some fresh grated carrots as a garnish.
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