On Line Cookbook
Egg Drop Soup
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Wendy Lechner

Serves/Makes:6

Ingredients
  • 6 cups (1425 ml) chicken broth (preferably homemade)
  • 3/4 cup (175 ml) frozen peas
  • 6 mushrooms, very thinly sliced
  • 2 eggs, lightly whisked
Preparation
  • Heat broth in a medium sauce pan until it simmers lightly.
  • Add the peas and mushrooms and simmer about 3 minutes.
  • While stirring the lightly simmering broth, slowly pour in the eggs.
  • Keep stirring until the eggs are cooked and in ribbons.
  • Do not let the soup boil hard.
  • Serve as soon as possible.
Comments
This soup tastes very fresh, light, and yummy. My 8 year old nephew enjoys stirring in the eggs and telling everyone at dinner that he made the soup!

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.