Mushroom Egg Drop Soup

Instructions

1. 1

   In a medium pot, bring the 4 cups of chicken broth to a boil.

2. 2

   In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth.

3. 3

   Add the cornstarch mixture to the boiling broth and stir well.

4. 4

   Reduce the heat to a simmer and add the 1 cup of sliced mushrooms. Cook for about 5 minutes until the mushrooms are tender.

5. 5

   Beat the 2 large eggs in a small bowl.

6. 6

   Slowly pour the beaten eggs into the simmering broth while stirring continuously to create egg ribbons.

7. 7

   Add

8. 8

   25 teaspoon of white pepper and

9. 9

   5 teaspoon of salt to the soup. Stir well.

10. 10

    Add the 2 chopped green onions and cook for another minute.

11. 11

    Serve hot and enjoy your Mushroom Egg Drop Soup.