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Egg Drop Soup Recipe

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This recipe for Egg Drop Soup, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theresa Cooley
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 (14.5 oz) cans chicken broth
1 tablespoon cornstarch
1 egg, lightly beaten
2 tablespoons chopped green onion

Directions:
Directions:
In a medium pot, slowly heat chicken broth and cornstarch. Stir constantly until thickened.

Pour beaten egg into soup and stir once around pot very gently, in order to break up egg.

Remove soup from heat immediately, divide into four portions and garnish with green onions.

 

 

 

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