Egg Drop Soup

Submitted by KittyKitty

"Why do take-out, when you can make your own?"

 

• Ready In: 25mins
• Ingredients: 7
• Yields: 5 cups

ingredients

• 2 (10 3/4 ounce) cans chicken broth, diluted
• 1 (2 1/2 ounce) jar sliced mushrooms, undrained
• 2 green onions, chopped
• 2 garlic cloves
• 1⁄8 teaspoon white pepper
• 1 egg, slightly beaten
• 1 teaspoon sesame oil or 1 teaspoon vegetable oil

directions

1. Combine first 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat and simmer 10 minutes. Remove garlic.
2. Combine egg and oil, stirring well. Slowly pour egg mixture into soup, stirring constantly. ( The egg forms lacy strands while cooking). Serve right away.

Reviews

[Margie99]

I think this was really good. I made a few small changes. I used finely mionced garlic that I did not take out. I also did not mix oil into the egg. I also used fresh mushrooms and then added the corn cut from an ear of corn. My children really enjoyed it and ate a whole bowl each. Thanks for a great recipe.