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Omelet Soup (D/M/P, KLP, TNT)
Source: Andy Berner
Serves: 4

1 yellow onion, sliced in half and then thinly sliced
1 4-oz. can mushrooms
Pareve chicken broth powder
1 chopped green onion
1 egg per person

Boil yellow onion in several cups of water for several minutes. Add broth powder (several teaspoons), and mushrooms. Boil for another few minutes. Add chopped green onion.

Several minutes prior to serving, drop eggs into the broth (without their shells, like poaching). Serve broth, veggies, and one egg per person.

Note: One could certainly add whatever already cooked meats or quick cooking veggies one had available, or even add cream or meat broth. This entire dish took about 10 minutes to complete!

Poster's Notes:
Every now and then we play "Iron Chef" at our house. If you are not familiar, it is on the food network and originates in Japan. A secret ingredient is given to two chefs and they have one hour to make several original dishes, each incorporating that secret ingredient. So, last Saturday night, we decided that our secret ingredient was eggs. My daughter, husband, and I each invented a dish. Our rules are that we must use whatever is in the house at the time. So, we had tangerine fritters, appetizers topped with meringue, and what my husband labeled omelet soup. It was quick and so tasty. The consensus was that this was the winner for the "egg" contest.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A