Thursday, October 20, 2011

Easy Egg Drop Soup

I whipped up some soup on this chilly morning. It took me all of 15 minutes. This makes 2 large servings or 4-6 appetizer servings.

4 cups water brought to a boil
added 4 tsp "better than bouillon" beef soup base
1 tbsp soy sauce
1/3 cup chopped yellow onion
1 cup leftover cooked cabbage (could use canned greens)
cook all until a rolling boil then
2 eggs, stir in one at a time until cooked


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