EGG DROP SOUP|
3 c. chicken broth
1 tsp. salt
dash of white pepper
1 medium green onion (with
2 eggs, slightly beaten
Heat chicken broth, salt and pepper to boiling in 2
quart saucepan. Stir green onion into eggs. Pour egg mixture
slowly into broth, stirring constantly with fork until egg
forms shreds. Makes 3 servings of 1 cup each.
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