Click for Cookbook LOGIN
"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Egg Flower Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Egg Flower Soup is from The Mary Peternell Family 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:  
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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

453W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!