So I used to call this Egg Drop Soup but no one would try it. I tried to convince my friends and family that this was nothing like the egg drop soup we had as kids at Chinese restaurants. It didn’t work so I just renamed it. I call it Mushroom Soup or Mushroom Egg Soup. Now everyone is willing try it and they always want more. Who knew the name was so important?
Chef’s Notes For Making Mushroom Soup
- Of course, I think all of the ingredients should be organic if available. When you buy organic produce, you are telling the government and farmers that you want more organic products. We call it voting with your dollars. Or better yet, grow your own produce at home and know how it was grown and what products were put on them.
- For me the eggs and mushrooms are non-negotiable. (organic or nothing)
- Coconut aminos are my choice because many people try to avoid soy products. Soy sauce, tamari or Bragg Liquid Aminos are similar. You can use any of those instead.
- White table salt has been stripped of it’s trace minerals. Opt for Celtic sea salt, Himalayan sea salt or Redmond’s Real Salt instead.
While many people see fall and winter as soup season, for me, soup is for year around. Especially soups like this, where the ingredients are readily available all year. You and your family are sure to love this one. Mushroom Soup is easy to make and quick on nights that you don’t have a lot of extra time.
If cold soup is more your style, check out my Gazpacho recipe. It really hits the spot on a hot summer day.
Learn How To Make Mushroom Soup. See my video and printable recipe below.