Mushroom Egg Drop Soup

I’ve had this recipe for over 30 years, and it’s still one of the best and lightest soups I’ve ever had.  If you love mushrooms like I do, it’s just irresistible, and it’s a great way to start your fall cooking.

Mushroom Egg Drop Soup


  • 2 TBSP butter
  • 2 TBSP extra virgin olive oil
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 3-4 TBSP tomato paste
  • Salt and pepper
  • 1 lb mushrooms, sliced
  • 3-4 cups chicken stock
  • 1/2 cup dry white wine or dry sherry
  • 4 egg yolks
  • 1/2 cup grated parmesan


  1. In a large saucepan, on medium heat, melt butter and olive oil together.
  2. Stir in garlic and onion. Cook until onion softened.
  3. Stir in tomato paste, salt, and pepper.
  4. Add mushrooms. Stir well.
  5. Add stock and wine.
  6. Simmer, but do not boil.
  7. In a small bowl, combine yolks and parmesan.
  8. Once the mushrooms have cooked a little. Stir a little of the stock into the yolk cheese mixture (to temper it). Then while stirring the soup, drizzle in the yolk mixture.
  9. Serve with a buttered piece of crusty bread, toasted.