Egg Drop Soup With Scallions, Mushrooms and Bok Choy

 

With Beef Bone Broth and shitake mushrooms this is a great immune boosting soup.  

3 tablespoons coconut oil
2 shallots
1 2-inch piece fresh ginger, peeled and cut into very thin matchstick-size strips
1 star anise
1 pound shitake mushrooms, stemmed and sliced
1 teaspoon five-spice powder
1/4 teaspoon black pepper
8 cups Beef Bone Broth
1/4 cup fresh lemon juice
3 large eggs
6 scallions, thinly sliced
2 heads baby bok choy, cut into 1/4-inch-thick slices

1. In a large pot heat coconut oil over medium heat.  Add shallots, ginger and star anise.  Cook and stir for about 2 minutes or until shallots are translucent.  Add mushrooms; cook and stir for 2 minutes.  Sprinkle five-spice powder and pepper over mushrooms; cook and stir for 1 minute.  Add Beef Bone Broth, and lemon juice.  Bring mixture to simmering.
2.  In a small bowl beat eggs.  Drizzle beaten eggs into simmering broth, swirling broth in a figure-eight motion.  Remove soup from heat.  Stir in scallions.  Divide bok choy among large warmed bowls.  Ladle soup into bowls; serve immediately.

Note: This soup can be frozen and served up with the greens when needed.