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Herb and Egg Soup

3 pt Chicken stock
1 tb Butter
2 tb Fresh chopped mint
3 tb Fresh chopped basil
1 tb Chopped coriander
2 tb Chopped Italian parsley
2 Eggs
Salt and pepper to taste
Parmesan cheese

Boil the stock. Add the butter, mint, basil, coriander and parsley and cook 5 minutes. Beat the eggs with the salt and pepper. Pour mixture slowly into the boiling broth, mixing with a wire whip so that the egg does not coagulate into one lump. The soup will be thick and very flavorful. When serving, add parmesan cheese to taste.

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