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Egg Drop Soup

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Scan day: 08 February 2014 UTC
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Description: Requires chicken stock, sugar, cornstarch, and green onions. Makes five quarts.
Check out Chef Emile "The Best of the Bayou" on "Throwdown with Bobby Flay"! 1/4 LB DRIED SHIITAKE MUSHROOMS (Sliced into thin ribbons) 2 BUNCHES  GREEN ONIONS (Chopped) Wash mushrooms in cold water to remove any dirt.  In a small sauce pan, bring 1 quart of water to boil, add mushrooms, remove from heat and allow the mushrooms to reconstitute (about 30 minutes then drain).
Size: 414 chars

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Page title:Egg Drop Soup Recipe
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Creation Date: 14-apr-1998
Expiration Date: 13-apr-2018