Spring into Summer Hot and Sour Soup

2 tablespoons olive oil

½ pound ground chorizo

4 sliced green onions

2 minced garlic cloves

3 ½ cups chicken stock

2 Portobello mushrooms thinly sliced

¼ cup rice vinegar

¼ cup soy sauce

1 tablespoon sugar

2 teaspoons Sriracha chili sauce

1 tablespoon sesame oil

2 eggs lightly beaten

¼ cup chopped cilantro

In a large sauce pan, heat the olive oil. Add the ground chorizo , green onions, garlic clove and Portobello and stir fry until the chorizo is cooked through. Add chicken stock, rice vinegar, soy sauce, sugar chili sauce and sesame oil and return soup to a simmer. Whisk in eggs and simmer for one minute. Top with cilantro.