Title: Egg Drop Soup #6
Categories: Chinese Soup
Yield: 4 Servings

2		Eggs
1	ts	Salt
2	c	Basic Stock
2	ts	Finely chopped green onions

In a small bowl, beat eggs with a pinch of salt; set aside.

In a medium saucepan, bring stock to a boil. Slowly pour beaten eggs into boiling stock, stirring constantly. Cook for 1 minute.

Place remaining salt and onions in a serving bowl. Add soup; serve hot.

Makes 4 servings.

Posted by Claire Carter. Courtesy of Fred Peters.

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