Recipe for Egg and Mushroom Soup

Ingredients for Egg and Mushroom Soup:
5 dried mushrooms.
2 medium eggs.
4 cups of chicken stock.
½ tablespoon of cooking oil.
1 ½ teaspoons of soy sauce.
1 teaspoon of salt.

Egg and Mushroom Soup preparation instruction:
Wash the mushrooms, then allow to soak in a cup of water. Set aside.

Beat the eggs; then set aside.

Boil the chicken stock, then add the mushrooms (including the water they soaked in).

Boil for about 5 minutes.

Add the soy sauce and the salt.

Stir in the cooking oil and beaten eggs.

Serve hot.