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Egg Flower Soup
6 chicken bouillon cubes
9 c. boiling water
3 eggs, beaten
1/3 c. cornstarch
1/3 c. water
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. soy sauce
1 tbsp. thinly sliced green onion
Dissolve bouillon cubes in boiling water in Dutch oven. Pour eggs slowly into boiling broth, stirring continually until eggs are cooked. Mix next 5 ingredients together in small bowl. Stir into boiling broth until it returns to a boil and thickens. Ladle soup into 8 bowls. Top each bowl with a few slices of onion. Serves 8 people. About 1 cup each.
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