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Egg Drop Soup #4

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CATEGORY CUISINE TAG YIELD
Eggs Chinese Chinese, Soups & ste 4 Servings

INGREDIENTS

2 Eggs
6 c Stock
2 ts Water
1/2 ts Sugar
2 Scallions
3/4 ts Salt; (up To 1)
1 tb Cornstarch
1 ts Sherry
3 tb Water
1 tb Soy sauce

INSTRUCTIONS

Beat eggs & stir in water. Mince scallions. Blend cornstarch and remaining
cold water to a paste. Bring stock to a boil. Reduce heat to medium and
stir in sugar, salt, sherry & soy sauce. Add cornstarch paste & cook,
stirring, until soup thickens & is smooth. Reduce heat to low. Pour eggs in
slowly, stirring constantly, until they separate into shreds; then turn off
heat. Garnish with minced scallions. Serves 4-5.
Posted to recipelu-digest Volume 01 Number 374 by James and Susan Kirkland
<kirkland@gj.net> on Dec 16, 1997

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