Mushroom and Egg Soup
salt
pepper
vegetable oil
1 tsp seasoning of your choice ( I used European spice called Hmeli Suneli)
8-10 Portabello Mushrooms ( quartered and then sliced )
1 carrot (Shredded)
1/2 onion (chopped)
3-5 potatoes (cubed)
2 eggs
4 garlic cloves
1 Bell Pepper ( chopped)
8 cups water
chopped parsley (optional)
In a large soup pot pour in some vegetable oil and sauté carrot, onion, mushrooms, and bell pepper until nice and soft but not mushy.
Press the garlic cloves through a garlic press directly into the pot.
Season all the vegetables .
Add cubed potatoes.
Pour in water and bring it to a boil.
Cook until potatoes are nice and soft .
With a fork beat the eggs until yolk and the whites are one consistency .
On a high heat with a THIN flow carefully pour in the eggs.
Sprinkle some chopped parsley directly into the bowl before serving .
