- 1 tablespoon [15 mL] vegetable oil
- 1 egg, beaten
- 1 large onion, finely chopped
- 2 tablespoons [30 g] butter
- 8 ounces [227 g] fresh mushrooms, cleaned then finely chopped
- 2 or 3 cloves garlic, crushed
- 2 tablespoons [17.5 g] all-purpose flour
- 5 cups [1.25 L] boiling hot chicken broth
- 1 tablespoon [15 mL] freshly chopped parsley
- 1 tablespoon [15 mL] freshly chopped mint
- Freshly chopped parsley, to garnish
- Freshly chopped mint, to garnish
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- Line a 9-inch [23-cm] pie plate with wax paper; brush paper with vegetable oil.
- Pour in beaten egg.
- Microwave on 'MAXIMUM' for 1 1/2 to 2 minutes, stirring every 20 to 30 seconds.
- Reserve.
- Into a large microwave-safe casserole, mix together finely chopped onion, butter, finely chopped mushrooms and crushed garlic.
- Microwave on 'MAXIMUM' for 4 to 5 minutes.
- Stir in flour, then really slowly boiling hot chicken broth.
- Cover and microwave on 'MAXIMUM' for 8 to 10 minutes.
- Sprinkle reserved beaten egg with 1 tablespoon [15 mL] freshly chopped parsley and mint.
- Slice seasoned beaten egg into fine strips.
- Evenly top soup with egg strips, sprinkle to taste all over with more freshly chopped parsley and mint, and serve.
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