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Lea Kirkpatrick Lea's Crunchy, Chunky, Egg Drop Soup
Date product posted
Mon January 26, 2004
3 cans of Chicken broth
8 oz. of fresh Mushrooms
1 stalk of leeks
small can of diced water chestnuts
4 eggs slightly beaten
How To Prepare:
Slice the mushrooms and saute in butter. (I cut them up in big chunks.) Put the three cans of broth in a pot, and bring to a boil. Cut the Leek in half and save one half. Make sure to clean it well. Cut half into strips and add to broth, along with water chestnuts. Bring back to boil and slowly add the eggs. Make sure it is a good rolling boil. Add mushrooms and let heat up and it's ready.
Number of Servings:
Carbs per serving - include all nutritional information if known: