"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Egg Drop Soup Recipe

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

Contributor:  
Contributor:  
April Swartz-Koch
Added: Monday, January 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 scallions
4 c. chicken stock
6 small mushrooms, finely sliced
2 c. Shredded cooked chicken
2 eggs
salt and pepper to taste
2 tsp. soy sauce

Directions:
Directions:
finely slice scallions and reserve green part for garnish. Heat stock to boiling and add mushrooms and scallions; cook for 2-3 min. Add chicken to soup. Beat eggs slightly with a bit of salt and pepper. Stir soup well and pour beaten eggs slowly and steadily into soup, remembering to stir constantly so that eggs remain in shreds. Cook 1-2 min. until egg is set. Add soy sause and serve in soup bowls, sprinkle with reserved green slices of scallions.

Number Of Servings:
Number Of Servings:
4

 

 

 

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