Made this with items in the pantry and fridge after a beach walk that turned rainy to warm up. Worked perfectly!

Perfect for a cool , rainy day! 🤗

I make this soup whenever I don't have enough green vegetables for dinner. It's lightly flavored, so you can enjoy a lot of this soup.You could use Chinese chives instead of bok choy. You could also add meat or ham to taste. If you want the soup to be thickened, add a little katakuriko potato starch flour dissolved in water before adding the egg. For 2 to 3 servings. Recipe by cureo

Vietnamese home cooking in New Zealand.

As simple as this soup is, it’s absolutely delicious and super flavorful and nutritious! Honestly, you should double this recipe because it’s really delicious.

Great for days after holiday season or you want really light dinner but with good taste and balanced nutrition, it is my go to recipe.

This soup is one of my favorite dish in winter season

I am a huge fan of mushroom soup. As much as I remember, I used to survive on Campbell's mushroom soup during my military years. That and some instant ramen. I had experimented, researched and tasted my fair share of mushroom soups. Eventually, I had settled for Heston Blumenthal's version. I love how he adds potatoes to enhance the creaminess of the soup and also the stacking aroma from the addition of leeks.I used a varieties of mushrooms instead of just one. There are so many to choose from, the wild expensive to the underrated cheaper ones. In the end, I settled for my 2 favorite; shiitake and Swiss brown button mushrooms. What really stands out here is Heston blitz some dried mushrooms into powder and act as a garnish. It really kicks this soup up a notch. Before drooling over that, let's get started with the recipe.

An easy, healthy, and tasty soup. :-)