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Egg Flower Soup Recipe

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

Contributor:  
Contributor:  
Rita Sobania
Added: Friday, March 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (11 oz.) double-strength chicken broth
1 can of water
1 tsp. sherry
1 can (2 oz.) sliced button mushrooms with juice
1/2 c. frozen green peas
1 egg, slightly beaten

Directions:
Directions:
Into a 2 quart saucepan, put the chicken broth, water, sherry, mushrooms and green peas. Bring to a boil; add egg all at once and swirl immediately once around, describing a big "S" with spoon or chopsticks; remove from heat.

 

 

 

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