This can easily be made in late stage 2 or early stage 3 for GAPS - and to me, this is a great breakfast soup! But that just might be me :-). Part of the reason I love this soup so much is that it is nice and dense, so you get lots of goodies in each bite!
(Pardon the cell phone picture :-) )Egg Drop Soup
- 4-6 cups chicken broth (have a total of 6 cups of liquid. I used 4 cups broth and 2 cups water.)
- 3 stalks celery, sliced
- 4-5 green onions, sliced, keep whites and greens separate
- 1 tsp cold pressed sesame oil
- 1 inch ginger, peeled and grated (easy to grate when frozen)
- 2 tsp plus more salt to taste
- 1 1/2 cups sliced shiitake mushrooms
- 6 eggs
- Optional: 1/2 - 1 tsp wheat free tamari (soy sauce, make sure organic, this is not GAPS approved)
Saute celery (omit celery if needed, or use celery root) and white onion parts in butter (or ghee or coconut oil). Add broth, grated ginger, sesame oil, and salt; bring to boil.
Add mushrooms when celery is almost tender. Simmer about 5 minutes until celery and mushrooms are tender. With soup at low boil/simmer, stir gently while slowly pouring in whisked eggs.
Turn heat off, add green onion parts, cover and let sit for 5 minutes. Salt additionally to taste and serve!
- Stage 2/3 adjustments: omit celery (celery root is an option), add yellow onion for more filling if desired. Omit sesame oil. The great thing about using a well flavored mushroom like Shiitake is that it brings a great flavor to the soup without having sesame oil and/or tamari in it. It's still great without the sesame oil!
- use chopped onion instead of green onion, cook at beginning with celery.
- Omit mushrooms, or use a different variety.
- more or less ginger, to your taste preferences
- less eggs for a more 'brothy' soup
- many recipes for egg drop soup call for toasted sesame oil, so you could use that instead
- Some others around the web: Food Renegade (omit some GAPS illegals), Grain Free Foodie, Nourished and Nurtured