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Egg drop soup #4

Yield: 4 Servings

Ingredients:

• 2 Eggs
• 2 ts Water
• 2 Scallions
• 1 tb Cornstarch
• 3 tb Water
• 6 c Stock
• 1/2 ts Sugar
• 3/4 To 1 tsp salt
• 1 ts Sherry
• 1 tb Soy sauce

Instructions:

Beat eggs & stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar salt sherry & soy sauce. Add cornstarch paste & cook stirring until soup thickens & is smooth. Reduce heat to low. Pour eggs in slowly stirring constantly until they separate into shreds; then turn off heat. Garnish with minced scallions. Serves 4-5.

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