|2 quarts||Basic Chicken Stock; see * Note|
|(or use canned chicken stock)|
|½ cup||Dry white wine|
|3 tablespoons||Olive oil|
|2||Garlic cloves; peeled and crushed|
|1 cup||Thinly sliced yellow onion|
|1½ bunch||Mustard greens; washed and chopped|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
* Note: See the "Basic Chicken Stock" recipe which is included in this collection.
In a 4-quart pot bring the stock and wine to a simmer. Heat a large frying pan and add 2 tablespoons of the oil, the garlic and onion. Saute until the onion becomes just tender and add to the pot of simmering stock. Heat the frying pan again and add the remaining tablespoon of oil. Saute the mustard greens a few minutes until they collapse. Add to the pot. Cover and simmer 5 minutes or until the mustard greens and onion are tender. Pour the beaten egg slowly over the top of the soup and gently stir in. Salt and pepper to taste. This recipe serves 8.
Comments: My real love for mustard greens soup began when I was a kid spending my allowance at a Chinese restaurant. This soup is a snap to make at the last minute, providing you have prepared the soup stock a few days before. It has a very clean flavor that all members of your family will enjoy.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-22-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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