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Fritatten Soupe


  • Extra virgin olive oil (EVOO), for drizzling

  • 8 white mushrooms, thinly sliced

  • Salt and freshly ground black pepper

  • A splash sherry

  • 4 cups beef stock

  • 1 cup water plus 2 teaspoons

  • 3 eggs

  • 2 teaspoons all-purpose flour

  • Dash nutmeg

  • 2 tablespoons chopped fresh chives


Heat a sauce pot over medium heat with a drizzle of EVOO. Gently cook mushrooms 5 minutes, season lightly with salt and pepper. Add a splash of sherry and cook off. Add beef stock and 1 cup water and simmer over low heat.

Whisk eggs in a bowl with a pinch of salt and a splash of water, about 2 teaspoons. Sprinkle the flour while you whisk and add a dash of freshly grated nutmeg. Heat a drizzle of EVOO at a time in a small nonstick pan over medium-high heat. Add a small ladle of eggs to the pan and swirl it around. Flip the egg crepe after 30 to 40 seconds and cook 15-20 seconds on the other side. Stack up the egg crepes and when you've used the last, 6-8 crepes, roll the crepes and slice into 1-inch strips.

Divide the crepe strips evenly among 4 bowls and top with 2 tablespoons chopped chives then ladle the beef and mushroom broth over top and serve immediately.