Single-Serve Upcycled Wonton Soup
- 1 teaspoon margarine (I use Smart Balance, but I'm sure butter would be fine for those less concerned with their health)
- 1-2 baby bella (or any other) mushrooms
- scant pinch salt
- 1 pint wonton soup (about 3-4 wontons, in my case)
- 1 egg
- Slice your mushrooms into 1/4" pieces while the butter melts in a small pot over medium-high heat.
- Add your mushrooms (and any other raw veggies) to the pot, stirring occasionally until they have been coated in butter, and begun to absorb it and soften. Sprinkle in the salt, toss in any other dry additives (meats, herbs, spices, etc.).
- Pour your soup (with the wontons) onto the mushrooms, cover, and bring to a slow boil. I you wish to add wine, or liquid flavorings, add them with the soup. Crack your egg into a small bowl, and from there, pour it into the bowl of a large ladle. If you are feeling skillful, you can crack the egg directly into the ladle, but I am not that coordinated.
- Gently slip the egg into the broth, placing it in the middle of the wontons, which will hold the egg whites in place as it poaches. Keep at a slow boil or brisk simmer. When the egg white has cooked over the yolk so that you can't see yellow anymore, it is done.
- Pour into a bowl immediately, and serve hot. (I recommend breaking the yolks before eating, for the delightfully rich flavor they add to the soup)
margarine, baby bella, salt, wonton soup, egg
Taken from food52.com/recipes/26795-single-serve-upcycled-wonton-soup (may not work)