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EGG DROP SOUP




Source of Recipe


Nancy


List of Ingredients




2 eggs
1 Tablespoon cornstarch
6 cups chicken stock
1 teaspoon salt


Recipe



Mix 1 Tablespoon of cornstarch with 3 tablespoons of water. Bring stock to a boil. Reduce heat to medium and add the cornstarch with 1 teaspoon of salt, stirring until soup thickens and is smooth. Reduce heat to low. Beat the eggs and then pour eggs slowly, stirring constantly until they separate into droplets. Turn off the heat completely. Let stand 5 minutes before serving.