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04.20.2006

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Quick Fix | Egg Drop Soup 
It could barely be any easier if it came straight out of a can. Plus, this version tastes a lot better than the scary yellow restaurant variety. If you want a slightly thicker soup, with the consistency that you often find in restaurants, add one tbsp. cornstarch paste (cornstarch mixed with water). 

ingredients
2 cups chicken/vegetable stock [canned is fine]
1 large egg
1 stalk scallion, sliced finely
[optional]
6 button mushrooms, sliced thinly
[optional]
salt and pepper to taste
time 5 min
serves 2

1. Bring stock to a boil.
2. Break egg into pot and stir quickly.
3. Add mushrooms, if desired.
4. When the mushrooms are cooked, add cornstarch paste, if you're using it, and cook for a minute or so. Remove from heat. Salt and pepper to taste. Add the scallions and serve.

o

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