EGG AND MUSHROOM SOUP

5 pcs. dried mushroom
1 ? tsps. soy sauce
2 eggs
1 tsp. salt
4 c. chicken stock
? tbsp. cooking oil

Wash mushroom, and soak in a cup of water. Set aside. Beat eggs, set aside. Boil chicken stock, add mushrooms with the water in which they were soaked. Boil 5 minutes. Season with soy sauce and salt. Stir in the cooking oil and beaten egg. Serve hot.





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