Title: Mustard Greens Soup
Categories: Frugal02
Yield: 8 servings

2 qt Basic Chicken Stock; see *
-Note
(or use canned chicken
-stock)
1/2 c Dry white wine
3 tb Olive oil
2 Garlic cloves; peeled and
-crushed
1 c Thinly sliced yellow onion
1 1/2 bn Mustard greens; washed and
-chopped
2 Eggs; beaten
Salt; to taste
Freshly-ground black pepper;
-to taste

* Note: See the "Basic Chicken Stock" recipe which is included in this
collection.

In a 4-quart pot bring the stock and wine to a simmer. Heat a large frying
pan and add 2 tablespoons of the oil, the garlic and onion. Saute until the
onion becomes just tender and add to the pot of simmering stock. Heat the
frying pan again and add the remaining tablespoon of oil. Saute the mustard
greens a few minutes until they collapse. Add to the pot. Cover and simmer
5 minutes or until the mustard greens and onion are tender. Pour the beaten
egg slowly over the top of the soup and gently stir in. Salt and pepper to
taste. This recipe serves 8.

Comments: My real love for mustard greens soup began when I was a kid
spending my allowance at a Chinese restaurant. This soup is a snap to make
at the last minute, providing you have prepared the soup stock a few days
before. It has a very clean flavor that all members of your family will
enjoy.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-22-1992 issue -
The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

10-07-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.