Recipe by: Shirley Fitzpatrick - Gourmet Cooking Class Over high heat, bring the chicken stock to a boil and add the salt. Give the cornstarch mixture a quick stir to recombine it, and add it to the pan, stirring for a few seconds until it thickens slightly and becomes clear. Just before serving, reheat the soup just to the boiling point. Slowly pour in the egg and stir once gently. Immediately turn off the heat. Taste and add more salt if needed. Pour the soup into bowls, garnish with chopped scallions and serve. Posted to MM-Recipes Digest V4 #033 by Tonya
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|Serving Size: 1 Serving (1911g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 33 (31%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 2.4mg||1 %|
|Sodium 7591.3mg||262 %|
|Potassium 665.7mg||18 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 7.7g|
|Protein 12.1g||17 %|
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Calories per serving: 108
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