Lily Flower Egg Drop Soup


I love lily flower (金針花 or jin zhen hua), not only for its beauty, but also for its flavor.  I remember when growing up in Taiwan, I ate it all the time.  After moving to Virginia, we had some lily flowers in the backyard.  And it was always a treat to use them in cooking during summer time.  I use them in soup mainly for its very unique and delightful flavor.  Here is one recipe I created.  Hope you'll enjoy!

Ingredients
  • Lily Flowers from Wiley's Organic Farm
  • Eggs
  • Mushrooms
  • Onions
  • White Vinegar
  • Sugar
  • Salt
  • Black Pepper
  • Spices
  • Wine
  • Herring (optional)