Egg-Drop Soup
 
1-1/2 quart  chicken broth or clear soup stock
2 Tbsp  cornstarch, mixed in 1/4 cup cold water
2   eggs, slightly beaten with a fork
2   scallions, chopped, including green ends
 
bring soup stock to a bowl. slowly pour in the corn starch mixture 
while stirring the stock, until the stock thickens. reduce heat 
so stock just simmers. pour in the eggs slowly while stirring 
the soup. as soon as the last bit of egg is in, shut off heat at once 
serve with chopped scallions on top. 
 
 
 
-- 
(ID: 4743) Mirror: rec.food.recipes: Sat, Nov 27, 2004


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