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Egg Drop Soup
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Wendy Lechner


  • 6 cups (1425 ml) chicken broth (preferably homemade)
  • 3/4 cup (175 ml) frozen peas
  • 6 mushrooms, very thinly sliced
  • 2 eggs, lightly whisked
  • 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.
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!

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