Sunny Egg Mushroom Soup

Directions

1. In a pot, add mushrooms, onions and butter. Cook over medium heat until the onions are translucent, and the mushrooms reduce in size.

2. Add the garlic cloves, cook for 2-3 more minutes.

3. Add the spices and flour to the pot, stir to combine.

4. Pour in the vegetable broth, stir to combine and bring the pot to a boil.

5. In a mixing bowl, add two eggs, yogurt and milk. Stir the contents until combined.

6. Pour the egg, yogurt, and milk mixture into the pot. Simmer for five minutes.

7. In a frying pan with oil, cook a sunny side up egg. Repeat for each serving.

8. Ladle the soup into bowls, top with sunny side up egg, parmesan, and parsley.

Ingredients

• 1 lb baby Bella mushrooms, sliced
• 1 lb shiitake mushrooms, sliced
• 1 sweet onion, diced
• 4 Tbsp butter
• 1 head of garlic, minced
• 2 tsp salt
• 2 tsp pepper
• 2 tsp thyme
• 2 tsp paprika
• ¼ cup flour
• 4 cups vegetable broth
• 6 eggs
• 1 cup Greek yogurt
• 1 cup milk
• Parmesan cheese, shredded (for topping)
• parsley, chopped (for topping)