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Egg Drop Soup I

eggs, bouillon, onion, cornstarch, parsley

Egg Drop Soup I -


4 cups water
4 cubes chicken bouillon
2 eggs
1 teaspoon dried parsley
1 tablespoon dried minced onion
1 tablespoon cornstarch


In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
Lightly beat eggs together. Gradually stir into soup.
Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.

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