These chilly evenings have sent me looking for soup recipes and since we have asparagus in the garden, this one is perfect and delicious!

8 cups low salt chicken broth
one 1 to 2 inch piece ginger root, unpeeled, sliced
into small slices
3-4 cloves garlic, peeled and thinly sliced
7 large baby bella mushroom caps, cleaned and
thinly sliced
12 asparagus spears, trimmed and cut into two
inch pieces
Extra virgin olive oil
salt and pepper to taste
1/3 teaspoon toasted sesame oil
3 Tablespoons chopped dill or 1 Tbsp. dried
1 large carrot, shredded
7 scallions, green parts, sliced thinly on
the diagonal
4 large eggs

Preheat oven to 400 degrees. Toss the asparagus in a small amount of olive oil and sprinkle with salt. Arrange on a baking sheet and cook in oven until crisp-tender. About 8-12 minutes depending on the thickness of the spears.
Heat broth in a soup pot over high heat. Add the ginger, garlic and mushrooms when boiling and then reduce to medium low heat. Cover and cook for 30 minutes. Then remove the garlic and ginger with a slotted spoon. Discard the ginger and mash the garlic and return to pot.  Stir in the sesame oil. Add the dill, carrot and scallion to the broth  and cook for 10 minutes.
Beat the eggs with a fork until smooth. Use the tines of the fork to slowly drizzle the yolks into the broth which should be simmering on low heat. Do this 3-4 times instead of adding the eggs all at once. Each time, wait a moment then stir to create ribbons of eggs.  Check for seasonings and add salt and pepper if needed.
Serve garnished with scallion and chopped dill.

Dunham's Sports

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