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Ms. Lee's Egg Drop Soup Recipe

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

Contributor:  
Contributor:  
Renee Shelton
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 boxes Chicken broth
1.2 tsp. white pepper
salt to taste
thin sliced chicken tenders (about 6)
paper thin sliced mushrooms (4-5)
2 c fresh spinach (remove stems, slice into thin strips)
2 lightly beaten eggs (in small separate bowl)
8-10 large peeled shrimp

Directions:
Directions:
Bring broth to a boil in large Dutch oven, add pepper, salt, thin chicken strips, spinach, mushrooms, peeled shrimp. When shrimp turns pink and chicken is cooked (3-4 min.) stir in beaten eggs in a slow thin pour. Serve with crunchies.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
to make your own crunchies, deep fry strips of egg roll wrappers til lightly browned.
Ms. Lee from Ms. Lee's in Trussville gave me this recipe.

 

 

 

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