So corny, it’s fun(gi)

I was craving something familiar and decided to make egg drop corn soup with ham and shiitake mushrooms.  Wow. It’s been a while and just like I remembered as a kid, but maybe better because of the mushrooms and shallots. I have been in love with shallots lately. They are just so much more manageable than an onion. 

Here is the bowl of warm nostalgia with a twist:

Sauté shallots, ham, and mushrooms in oil until slightly caramelized. Add can of creamed corn, fill empty can with chicken broth. Add an of broth to pot. Beat two eggs in empty can.  Wait until soup is almost at a boil and slowly pour scrambled eggs into pot while stirring. Season with salt and white pepper.