|
Egg Drop Soup
Serves: 4
 Download this recipe.
1 14-ounce can chicken broth
1 cup frozen italian mixed vegetables
1/4 cup celery,sliced diagonally
1 egg - beaten
2 teaspoons cornstarch
1/4 cup water - cold
Place chicken broth in sauce pan and bring to a boil. Add the mixed vegetables and celery, bring to boil and cook for one minute then add 1/4 cup cold water mixed with cornstarch. Bring to boil and add the beaten egg while stirring. Cood for 2 minutes longer and serve in soup cups.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
|
|
