50+ Friends Club Cookbook -- Soups and Sandwiches -- Egg Drop Soup

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Egg Drop Soup

From the Kitchen of: Sylvia Andrew

4	C	Chicken broth or 4 C water & 1/4 C instant chicken bouillon granules
1	clove	Garlic, cut in half
1	slice	Fresh gingerroot, about 1/8 inch thick
1/8	tsp	Pepper
2		Eggs, beaten
2		Green onions, sliced

In wok or medium saucepan combine broth, garlic, gingerroot and pepper. Heat to boiling. Simmer, covered, on medium heat 5 minutes. Remove gingerroot and garlic, Discard.
Heat broth to boiling. Gradually add eggs in a slow steady stream, stirring constantly, until eggs are set. Remove from heat. Top with green onions. Serve immediately.
Variation: Follow recipe above, except add 1/2 cup minced cooked chicken or pork before serving.
Yield: 4 to 6 servings.