Egg drop soup was a favorite during the Depression Era. My Mom told me about how they ate it on very cold nights (and in Minnesota, there were many!) We got this as a treat from time to time. Don't worry- the soup isn't "eggy" but it is thick and it is tasty.
- 4 cups of lower sodium chicken broth
- 1 cup sliced fresh mushrooms
- 2 beaten eggs
- 2 sliced green onions
- 1 tbsp cornstarch
- Bring the broth to a boil and add in the mushrooms
- Simmer for 2 minutes
- Stir in a slurry of the cornstarch and 3 tbsp water, mixed well, to slightly thicken the soup
- Turn to low
- SLOWLY drizzle in the beaten eggs while stirring to form ribbons
- Serve topped with green onions and, if you like, a drizzle of soy sauce.
Variations: add a little bit of warmed, whole kernel corn, or fresh peas right before serving. You could also add some thinly sliced chicken breast.