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Egg Drop Soup


21 1/2 ounces chicken broth, diluted
2 1/2 ounces sliced mushrooms, undrained
2 green onions, chopped
2 cloves garlic
1/8 teaspoon white pepper
1 egg, slightly beaten
1 teaspoon sesame or vegetable oil

Serving Size : 5

Combine first 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove garlic. Combine egg and oil, stirring well. Slowly pour egg mixture into soup, stirring constantly. (The egg forms lacy strands as it cooks.) Serve immediately.

Yield: 5 cups.




STACKS, The Art of Vertical Food

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