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Egg Drop Soup
3 c. chicken stock
1/2 tsp. MSG (optional)
A few peas
Salt to taste
Green onions to taste
Bring soup stock to boil. Add vegetables and boil until almost cooked. Beat the eggs and dash of salt. Pour the egg into boiling stock very slowly, stirring constantly. Add MSG and mix well. Remove from heat and serve hot. Makes 2 servings.
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