Recipes

EGG DROP SOUP 6-14.5 oz. cans chicken broth 1.25 cups frozen peas .75 cups frozen corn 3-7 oz. cans mushrooms or 3 cups fresh, cleaned, thinly sliced mushrooms 1 can chopped water chestnuts 1/4 cup scallions 3 cups chopped cabbage 1/8 teaspoon garlic powder 1 Tablespoon soy sauce 2 teaspoons salt 1/2-3/4 teaspoon black pepper 5-6 egg whites 1/2 cup corn starch for later. Put all ingredients but egg whites and corn starch in large soup pot. Bring to light boil for 20 minutes Turn to medium heat or slow boil then slowly put in egg whites through slotted spoon while stirring. Mix corn starch with 1 cup water then slowly pour into rolling boil pot while stirring. This will thicken soup as it comes back to slow boil. Ready to serve. You can add carrots or even chicken if you want it heartier. Or remove peas or corn if you don't like.