Caribbean Mushroom and Egg Drop Soup with Fettuccine

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

2. 2

   While the pasta cooks, clean and slice the cremini mushrooms. Finely chop the onion and garlic. Remove the seeds from the scotch bonnet pepper and finely chop it (use gloves if needed).

3. 3

   In a large soup pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.

4. 4

   Add the garlic, scotch bonnet pepper, and fresh thyme. Sauté for another 1 minute until fragrant.

5. 5

   Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until the mushrooms are softened and lightly browned.

6. 6

   Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat and simmer for 5 minutes.

7. 7

   In a bowl, beat the eggs well. Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create egg ribbons.

8. 8

   Add the cooked fettuccine pasta to the soup. Season with salt and black pepper. Simmer for another 2 minutes to heat through.

9. 9

   Squeeze the juice of one lime into the soup and stir well. Taste and adjust seasoning if needed.

10. 10

    Serve hot, garnished with extra thyme or lime wedges if desired.