Made this recipe for Wednesday night's soup course. I'll be making it
again .... soon. I used the domestic mushrooms suggested as a
substitute for the enokis. But, hey. No one complained. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick & Easy Egg Drop Soup
Categories: Soups, Poultry, Herbs, Mushrooms, Vegetables
Yield: 4 servings

3 lg Eggs; lightly beaten
4 c Chicken stock
1 tb Cornstarch
1/2 ts (scant) grated ginger
1 tb Soy sauce
3 Green onions; chopped
1/4 ts White pepper
3/4 c Enoki mushrooms or sliced
- shiitake mushrooms *

Measure out 1/2 cup of the stock and mix with the
cornstarch until dissolved.

Put stock, ginger, soy sauce, onions, mushrooms, white
pepper in pot and bring to boil:

Place the remaining chicken stock, ginger, soy sauce,
green onions, mushrooms and white pepper in a pot and
bring to a boil.

Stir in the corn starch slurry and reduce heat to a
simmer.

Slowly pour in the beaten eggs while stirring the soup
while stirring slowly. The egg will spread out into
ribbons.

Turn off the heat and garnish with a few more chopped
green onions. Serve immediately.

* If you can't locate any of the mushroom types
indicated in the recipe, crimini (aka: baby bellas) will
do just fine. Or, you can just leave them out all
together.

By Garrett McCord

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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