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Spinach and Egg Drop Soup Recipe

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This recipe for Spinach and Egg Drop Soup is from Lincroft Bible Church 2014 Ladies' Retreat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 c. chicken stock
1/2 c. thinly sliced green onions
1/4 c. chiffonade spinach leaves
4 shitake mushrooms, stems removed, and sliced
1 tsp. soy sauce
Pinch finely ground white pepper
2 large eggs, lightly beaten

Directions:
Directions:
Prep time 10 min

1. In medium saucepan, bring stock to a simmer
2. Add green onions, spinach, mushrooms, soy sauce, and white pepper. Return to a bare simmer and cook 3 minutes.
3. Stirring with a fork, gradually add eggs in a slow steady stream. Cook until eggs are set, stirring to create shreds of ribbons. About 1 minute.
4. Remove from the head and serve hot. Enjoy!

Serves 4

Personal Notes:
Personal Notes:
This recipe is part of my weekly menu.

 

 

 

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