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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Egg Drop Soup Recipe

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This recipe for Egg Drop Soup is from Family Cookbook Supplement, 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:  
2 qt. stock (your choice)
2 slices fresh ginger
1 tbsp. white wine
2 tbsp. soy sauce
½ tsp. accent
½ c. shredded chicken
1 tbsp. cornstarch
1 tbsp. white wine
½ c. Japanese mushrooms soaked for 30 minutes and squeezed dry.
2 eggs, beaten with a fork
salt and pepper to taste
Directions:
Directions:
Combine stock, ginger, 2 tbsp. white wine, soy sauce and accent in a heavy pot. Bring to a boil and boil 5 minutes. In a small bowl combine shredded chicken, cornstarch and 1 tbsp. white wine. Mix well and add to stock. Cut stem out of mushrooms and slice thin. Add to stock. Add onion, salt and pepper, stir and turn off the heat. Immediately drizzle beaten eggs into soup. Stir gently and serve hot.

 

 

 

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