1 (14 ounce) can chicken broth
4 cups chopped onion
1 (5 ounce) can sliced mushrooms, drained
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
1 egg
1 teaspoon prepared lemon zest
1/2 teaspoon salt
1 egg yolk, beaten
1 dash chili oil
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper
1/8 teaspoon Italian seasoning (optional)
In a medium bowl, mix together broth and onion. Stir in mushrooms, lemon juice, parsley, egg. Season with lemon zest, salt, egg yolk and Italian seasoning.
Fill a large saucepan with very hot water. Pour broth mixture into saucepan, stirring constantly. Bring to a boil, reduce heat and simmer until thickened, about 2 minutes.