Egg Drop Soup

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46 oz. can chicken broth
1/3 c. water
3 Tbs. cornstarch
2 tsps. soy sauce
1 green onion, thinly sliced
1 egg, lightly beaten

In medium saucepan, heat broth to boiling. Stir together water, cornstarch, & soy sauce. Gradually add mixture to boiling broth, stirring constantly. Boil 1 minute until slightly thickened. Stir in green oinion. Remove saucepan from heat. Slowly pour beaten egg in steady stream into chicken broth mixture, stirring constantly. Makes 6 c.

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This page contains a single entry by Kathy published on December 4, 1999 1:04 PM.

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