Mushroom Soup

Ingredients

Chicken Broth - 3 cans
Mushroom - sliced white (1 small that blue pack)
Carrot - half cup
celery - opt
spring onion -3
corn starch - 1 sp
egg - 1
cilantro
pepper

Method

1. Cut the mushroom into small pieces, carrot into small dice shape and cut the spring onion
2. Saute the mushroom with olive oil for 3 mints
3. Boil some water and add mushrooms and carrots for 5 to 10 mints and drain them keep it aside
4. Take a soup pot add the chicken broth allow to boil now add the mushroom and carrot, celery and spring onion(little amount)
5. Allow to cook the items for 30 to 40 mints in medium heat
6. Take 1 spoon of corn starch and 3 sp of water and mix it
7. take 1 egg and beat well and keep it aside
8. Chopped the spring onion and cilantro
9. when the time to take the soup from stove that time u keep the flame n very high and add starch in little bit little bit and mix the soup you can see the thickness then add the beated egg immediately switch off the stove and take the soup pot out from the stove.
10. Now sprinkle the spring onion, cilantro and pepper, ready to serve

yummy mushroom soup ready to drink....

Note:
If you forgot to switch off or take the soup pot out from the stove after you add the egg it will be like normal small round size egg.
The exact look of egg is like thread in the soup.