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Egg Drop Soup Recipe

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

Contributor:  
Contributor:  
Brenda Dickens

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 egg, lightly beaten
1 green onion, sliced

Directions:
Directions:
Directions
1. In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion. Yield: 4 servings.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
39 calories: 3/4 cup, 2g fat (0g saturated fat), 53mg cholesterol, 714mg sodium, 3g carbohydrate (1g sugars, 0g fiber), 3g protein

 

 

 

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