January 17, 2011

Egg Drop Soup

3 eggs, beaten
1 Tbs milk
3 cups water
4 chicken bullion cubes
2-3 tsp cornstarch in ¾ cup cold water
1 Tbs butter
freshly minced garlic
green onions
mushrooms- optional

Bring 3 c water and 4 bullion cubes to a boil. Dissolving cubes completely. While you wait, sauté garlic, onions and mushrooms, remove from eat. As soon as broth comes to a boil, turn heat to summer and drop well beaten egg and milk mixture into broth by the teaspoonful. Once all egg mixture is added, combine sautéed mixture. Complete soup by adding cornstarch and water. Turn up heat to medium. Stir until desired consistency. Serve. Makes 2-4 servings. No sugar and very low fat.

Benda Morse

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