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Egg Drop Soup by Sharon
posted by SHARON 06-03-98 5:30 PM
Egg Drop Soup
2 eggs
2 green onions
1 tablespoon cornstarch
6 cups chicken stock, divided
1/2 teaspoon sugar
3/4 to 1 tablespoon salt
1 teaspoon sherry
1 tablespoon soy sauce
Beat eggs and mince green onions. Stir together cornstarch and 3 tablespoons of the stock.
In saucepan, bring remaining stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry and soy sauce.
Add cornstarch mixture and cook stirring until soup thickens and is smooth. Over low heat, pour egg in slowly, stirring constantly, until they separate into shreds. Remove from heat.
Garnish with green onions.
Serves 4 to 5
