Title: Egg Drop Soup Express
Categories: Soup Egg Blank
Yield: 6 Servings

46	oz	Chicken Broth
2	tb	Corn Starch
2		Eggs, beaten
4		Green onions, sliced

In large saucepan, stir chicken broth and corn starch until smooth. Bring to boil over medium-high heat; boil 1 minute. Stirring constantly, slowly add beaten egg in a steady stream until cooked and dispersed throughout broth. Remove from heat; stir in green onions. Makes about 6 1/2 cups.

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