Egg Drop Soup
List of Ingredients
Submitted By Wendy T. Also under Soup and Ethnic
5 c Chicken stock
6 sm Mushrooms; finely sliced
2 c Shredded cooked chicken
Salt and pepper to taste
2 ts Soy sauce
Finely slice scallions and reserve green part for
garnish. Heat stock to boiling. Add mushrooms and
scallions; cook 2-3 minutes. Add chicken to soup.
Beat eggs slightly with a bit of salt and pepper.
Stir soup well. Pour beaten eggs slowly and
steadily into soup, stirring constantly so that
eggs remain in shreds. Cook 1-2 minutes until egg
is set. Add soy sauce and serve in soup bowls,
sprinkled with reserved green slices of scallions.