EGG DROP SOUP 1 egg 1/3 c. flour 1 tbsp. water 1 tbsp. chicken or beef seasoned stock base 6 c.

boiling water Beat egg with fork; add flour and 1 tablespoon water and continue beating until smooth. Dissolve seasoned stock base in the boiling water. Drop the egg mixture, in a thin stream, from a spoon into the boiling broth. Move spoon slowly back and forth for even distribution. Do not stir soup until egg is cooked. Makes 6 (1 cup) servings.