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Egg Drop Soup
1 lg. bunch watercress or 2 c. sliced spinach leaves
4 c. chicken broth
2 tsp. each dry sherry & soy sauce
Wash watercress and discard thick stems. Break long sprigs in half. In 2 quart pan heat broth, sherry and soy to boiling. Add watercress or spinach and simmer, uncovered, for 2 minutes. Beat eggs lightly. Remove pan from heat. Add eggs slowly to soup, stirring constantly, until they form long threads. Season with salt to taste. Makes 4-6 servings.
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