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Egg Drop Soup

4 cans (14 oz.) chicken broth (7 c.)
3 tbsp. cornstarch
1/2 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 eggs, beaten
1 c. chopped green onions


Heat broth to boiling point in a large saucepan. In a small bowl make a smooth paste of cornstarch and 1/2 cup cold water. Slowly stir the cornstarch mixture with sugar, salt and pepper into the hot broth. Heat to boiling point stirring constantly. Mixture should be slightly thickened and translucent. Reduce heat. Add beaten eggs, a small amount at a time, stirring (or use a whisk) to separate them into shreds. Remove from heat and add green onions. Serve at once.


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