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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

EGG FLOWER SOUP Recipe

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This recipe for EGG FLOWER SOUP is from Recipes from the EIDNESS-NABERHOOD, 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 cups chicken broth
3 eggs beaten
1 tsp. Salt
6 oz. Frozen peas
1 tsp. white pepper
1 tsp. Sesame oil
2 green onions
1 small can water chestnuts
2 T. Corn starch
cup cold water






Directions:
Directions:
In a 3 quart saucepan, bring chicken broth to a boil. Slowly pour in beaten eggs and gently stir constantly with wire whisk. Add salt, peas. pepper, onion, and water chestnuts. Bring to a boil and mix corn starch with cold water and add to broth cook about 3 minutes to slightly thicken. Cook until all ingredients are heated through. About 3 minutes.
Makes about 4 to 6 servings.

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Personal Notes:
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Matthew 12:35

 

 

 

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