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Egg drop soup


Ingredients

6 cup Chicken stock
Salt
6 Eggs, room temperature
-beaten
1/2 cup Green onions, thinly sliced


Directions
  1. In a large pot, bring the chicken stock to a boil over high heat.
  2. Season to taste with salt.
  3. Gradually pour in the beaten eggs, whisking constantly with a large cooking fork until soft threads of egg form, about 1 minute.
  4. Pour the soup into a warm tureen.
  5. Serve immediately with the green onions mounded in the center.
  6. Chipped from the bottom of sharon"s igloo ^^oo^^ submitted by [email protected]




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