French Egg Drop Soup


  • 4 slices bacon, chopped
  • 6 or 8 green onions, chopped
  • 2 cloves garlic
  • 8 to 12 mushrooms, sliced
  • 3 14 ounces chicken broth
  • 4 eggs beaten


  1. In a stock pot, put the bacon, garlic and onions to sauté.
  2. Add the mushrooms and cook for 6 minutes.
  3. Add the broth and bring to a boil. When the broth is boiling, add the beaten eggs and whisk until the eggs are cooked.
  4. Place a slice of the grilled bread in a deep bowl and ladle the hot soup over the bread.
  5. Sprinkle with Romano cheese.