1 small lemon, peeled, while still hot
1 3/4 ounces tuna, shell-dipped
1/2 cup sharp white wine
1/4 cup grated Parmesan cheese, divided
1 (8 ounce) package cream cheese, softened
1 large egg, beaten
1/2 fresh spinach, rinsed and dried
Preheat oven to 450 degrees F (225 degrees C).
Place tuna in a lightly greased blender along with 1 teaspoon of the wine or white wine. Blend in the remaining wine or wine.
In a large skillet over medium heat, combine cream cheese and 1 egg, beat in well. Pour in skinless, boneless chicken breasts and saute for 15 to 20 minutes. Drain and arrange in a 9x13 inch baking dish; top with remaining wine/wine mixture.
Spread spinach over top, then to the bottom of baking dish. Spread top with mushroom and onion mixture; add mushrooms and egg, and sprinkle with Parmesan cheese.
Bake in preheated oven for 20 to 35 minutes. After baking, unwrap and divide meat in small bowls. Return fat to pot over low heat and cook 5 to 7 minutes, or until slightly thickened.
Remove soup from pot. Add eggs, reduce heat to medium-low and cook 3 to 5 more minutes or until mixture thickens; stir. Large amounts of meat will be the result. Add spinach and serve immediately. Protect soup: with extra butter and salt; or add a more water-soluble seasoning to taste.