Egg Drop Soup

* 4 cups water
* 4 cubes chicken bouillon
* 2 eggs
* 1 teaspoon dried parsley
* 1 tablespoon dried minced onion
* 1 tablespoon cornstarch


1. In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
2. Lightly beat eggs together. Gradually stir into soup.
3. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.


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