Ingredients:
2 cans sliced mushrooms, stems and pieces, drained
4 Tbsp. butter
1 tsp. roasted sesame oil
1/4 cup diced bacon or salt pork
1 can cream of mushroom soup, condensed
1 can cream of chicken soup, condensed
1 can cheddar cheese soup, condensed
1 can cream of leek soup, condensed
3 cups white meat chicken, cooked
2-1/2 cups evaporated milk
1 cup heavy cream
6 eggs, kept in warm water (not hot) on side
1/2 cup grated white cheddar cheese
Preparation:
Sauté mushrooms and bacon in butter and sesame oil
in saucepan until well done, but do not burn.
Combine four cans of soup into saucepan with bacon-
mushroom mix, add evaporated milk, mix well and bring
to almost-boiling point.
Break open warm eggs, one at a time, in small bowl
and add, all at once, to saucepan, increasing heat.
Thread eggs throughout mixture with a fork, breaking
each yolk. Do not over-mix.
When threads are just starting to solidify, add the
chicken.
Add cream and increase heat until almost boiling. Mix
thoroughly. Scald. Do not fully boil.
Separate into individual serving bowls and sprinkle
each with thin layer of white cheddar cheese.
Serves 8+
