Wednesday, April 29, 2009

Egg Drop Soup

4 cups chicken broth
2 large eggs, lightly beaten
3 Tbsp. green onion, chopped
1/4 tsp. salt
1/2 cup frozen mixed vegetable (corn, peas and carrots)

Place broth and frozen vegetables in medium sauce pan; bring to a boil. Reduce heat to low; place wire mesh sieve over sauce pan. Strain eggs through sieve over sauce pan. Remove from heat; stir in onions and salt.

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