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Egg and Tomato Soup
12 c. chicken stock
10 oz. tomatoes
1 1/2 c. tomato ketchup
1 1/2 c. water
4 tsp. salt
6 tsp. sugar
1/4 c. corn oil
1/2 c. cornstarch
Dice the tomatoes finely. Heat chicken stock and add corn oil. Season with sugar, salt and add the diced tomatoes. Cook for a couple of minutes. Make a paste of the cornstarch and water and add to the soup stirring it. Beat the eggs. Pour into soup and stir. Add tomato ketchup and remove.
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