Egg Flower Soup

Egg Flower Soup Recipe:

Egg Flower Soup

4C Soup stock (Preferrably chicken broth)
1.5t Salt
.5C Green Peas
.5C Sliced Mushrooms
.5t Cornstarch dissolved in 3t water
   2 Eggs

1) Combine soup stock with salt, green peas and
mushrooms. Bring to a boil and cook 1 minute.

2) Combine cornstarch mixture with eggs and beat
together.

3) Add egg mixture slowly to boiling soup and stir in 1
direction.

Note: Any green vegetable may be substituted for the
Peas. Also, chopped cooked meat may be added to
recipe. (A little chopped green onion top goes well
also)

Serves 4-6