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Egg Drop Soup
2 ts Water
1 tb Cornstarch
3 tb Water
6 c Stock
1/2 ts Sugar
3/4 To 1 tsp salt
1 ts Sherry
1 tb Soy sauce
Beat eggs & stir in water. Mince scallions. Blend cornstarch and
remaining cold water to a paste. Bring stock to a boil. Reduce heat
to medium and stir in sugar, salt, sherry & soy sauce. Add cornstarch
paste & cook, stirring, until soup thickens & is smooth. Reduce heat
to low. Pour eggs in slowly, stirring constantly, until they separate
into shreds; then turn off heat. Garnish with minced scallions.
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