Serves 4
- 1 TB olive oil
- 1 onion
- 2 garlic cloves
- 1 celery stock
- 1 carrot chopped
- 4-6 Shitake mushrooms sliced
- 1/2 tsp dried mustard
- 6 cups vegetable broth
- 1 bunch chopped watercress
- 4 eggs
- 1 lemon squeezed
- 1 TB fresh ginger (or more to taste)
- Salt and pepper
- Saute onion, celery and carrot until soft. Add shitake for about 3 minutes and stir. Add vegetable broth, garlic and mustard. Simmer for 15 minutes and add the watercress. Simmer for 3-4 more minutes. Add lemon, salt ginger and pepper to taste.
- Poor hot in each bowl, dropping 1 egg in each one.
