From: Chef Tom Fleming, 214 Central, Dallas, TX. Yield: 12 servings. 4½ qt. chicken stock 18 oz. egg whites (frozen or liquid egg whites) 6 oz. shiitake mushrooms ½ bunch scallions, chopped 1 Tbsp. fresh chopped cilantro to taste, salt and white pepper Place chicken stock in 6-qt. pot on stove. Over medium-high heat, bring to a simmer. Slowly stir in egg whites. Season to taste with salt and pepper. Evenly distribute the mushrooms, scallions and cilantro in bowls. Evenly pour soup ...
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