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Egg Drop Soup
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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