Scrambled Egg with Mushroom

• 1 (10½ oz) (275 g) tin cream of mushroom soup
• 8 eggs<

This may sound a little unusual but in fact is very nice. On other occasions cream of chicken, vegetable or celery soup may be used. Take care to use the cream soups. Concentrated soups would be too strong in flavour when used undiluted.

Empty the contents of the tin of mushroom soup into a mixing basin and stir until smooth. Crack the eggs into the basin and add a seasoning of salt and