Egg Soup
 
3   eggs
6 cup  chicken broth
1 Tbsp  all purpose flour
1 pinch  nuts, chopped
1 tsp  parsley, chopped
  salt and pepper to taste
 
whip the eggs with the flour. 
boil the broth and then gently strain the egg mixture into the broth. 
allow it to cook on low flame 10 minutes. 
add the nuts, salt, pepper and chopped parsley. 
 
 
william barfieldsr 
-- 
(ID: 10788) Mirror: rec.food.recipes: Mon, Sep 22, 2003


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