Vegetarian Mushroom Hot and Sour Soup

'Tis the season for soup!  As the weather gets colder, my desire for soup increases.  Soup is filling, nutritious and delicious.  My husband has always been a fan of hot and sour soup,  but me, not so much.  We had a ton of mushrooms from the farmers market that needed to be cooked, so I thought they would make a good alternative to seaweed that is in most hot and sour soups.  This soup does have a bit of a kick (hints the HOT portion of the soup title), but for not being a huge fan of hot and sour soup, I must say, it was pretty darn good.  Enjoy!

Vegetarian Mushroom Hot and Sour Soup

Ingredients

2 Tbsp coconut oil
1 small yellow onion, diced
5 green onions, sliced and divided into green and white pieces
2 cups baby bella mushrooms, sliced
1 cup shitaki mushrooms, sliced
1 Tbsp fresh ginger, minced
1 clove garlic, minced
2 tsp Sriracha
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
6 cups vegetable broth
2 Tbsp cornstarch
1/3 cup water
1 egg, beaten
salt and pepper to taste

In a large pot, heat coconut oil over medium heat.  Add yellow onion and white portion of green onion.  Sauté for 5 minutes, until tender.  Add mushrooms and continue to sauté for 5 minutes, until mushrooms have reduced in size.  Add ginger, garlic and sriracha, sauté for 1 minute, until fragrant.  Add soy sauce and vinegar slowly, then add broth.  Bring soup to a boil, then reduce heat and simmer for 10 minutes.  In a small bowl, combine cornstarch and water, making a slurry.  Add the slurry to the soup and continue simmering for 10 minutes, until soup begins to thicken.  Remove the soup from the heat and slowly stir in the beaten egg.  The egg will form strings and cook immediately.  Add salt and pepper if needed and top with the green portion of the green onion.