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Title: Hot and Sour Soup Categories: Soups & ste, Chinese Yield: 5 Servings 10 1/2 oz Condensed Chicken Broth 2 tb Distilled White Vinegar 2 Soup Cans Water 1/2 ts Tabasco Pepper Sauce 4 oz Sliced Mushrooms 1 Beaten Egg 2 tb Cornstarch 2 Green Onions And Tops 2 tb Soy Sauce Combine chicken broth, water, mushrooms, cornstarch, soy sauce, vinegar and pepper sauce in medium saucepan. Bring to boil over high heat, stirring constantly, until slightly thickened. Gradually pour egg into boiling soup, stirring constantly in one direction. Remove from heat; stir in green onions. Garnish with additional chopped onions or cilantro, as desired. Serve immediately. Typed by Syd Bigger. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding |