Beef Broth With Egg And Mushrooms

• 2 None eggs
• 1/3 cup heavy cream
• 1 pinch grated nutmeg
• 1 tbsp butter
• 1 None small onion, peeled and finely chopped
• 1/2 lb small chanterelle mushrooms, wiped clean
• 4 cups beef stock
• 1 tbsp fresh parsley leaves, finely sliced

1. Whisk the eggs, cream and nutmeg together and season. Pour into a greased shallow baking dish and cover tightly with foil. Place in a large deep pot and fill the pot with boiling water halfway up the side of the baking dish. Simmer for 30-40 mins until set.
2. Meanwhile, heat the butter in a large pan and sweat the onion for 5-6 mins until translucent. Add the mushrooms and saute for 3 mins then add the beef stock and bring to a boil. Reduce the heat to a simmer and season to taste.
3. Remove the egg from the baking dish and place onto a cutting board. Cut into about 18 diamond shapes. Add to the broth and simmer gently for 1-2 mins. Ladle into warmed soup bowls and sprinkle with parsley.

eggs, heavy cream, nutmeg, butter, onion, chanterelle mushrooms, beef stock, parsley

Taken from recipes-plus.com/api/v2.0/recipes/17320 (may not work)