French Mushroom and Egg Drop Soup with Fettuccine

Instructions

1. 1

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

2. 2

   While the pasta cooks, clean and slice the cremini mushrooms. Finely chop the shallot and tarragon.

3. 3

   In a large soup pot, melt the unsalted butter over medium heat. Add the chopped shallot and sauté for 2 minutes until translucent.

4. 4

   Add the sliced mushrooms to the pot and cook for 5-6 minutes, stirring occasionally, until the mushrooms are soft and lightly browned.

5. 5

   Pour in the chicken stock, add the salt and black pepper, and bring the mixture to a gentle simmer.

6. 6

   In a small bowl, beat the eggs well.

7. 7

   Reduce the heat to low. Slowly drizzle the beaten eggs into the simmering soup, stirring gently in a circular motion to create egg ribbons.

8. 8

   Add the cooked fettuccine to the soup and stir to combine. Let it heat through for 1-2 minutes.

9. 9

   Stir in the fresh tarragon, taste, and adjust seasoning if needed.

10. 10

    Ladle the soup into bowls and serve hot.