Egg flower soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3.0 large Egg, fresh, whole, raw1.0 tbsp Salt1.0 cup (8 fl oz) Chicken Broth or Bouillon1.0 cup, chopped Carrots, raw1.0 stalk, large (11"-12" long) Celery, raw1.0 cup, pieces or slices Mushrooms, fresh0.5 cup Peas, frozen0.01 cup Cornstarch
Fill a cooking pot with 8 cups of water. Add veggies and boulionn bring to a boil. When veggies are cooked through scramble 3 eggs really well. While soup is at a rolling boil then add the scrambled eggs. Mix cold water and corn starch in a separate bowl. When mixed add to boiling water. Stir and let sit for 10 min. And enjoy!
Serving Size: 6 cups
Number of Servings: 6.0
Recipe submitted by SparkPeople user DECHENNE.
Number of Servings: 6.0
Recipe submitted by SparkPeople user DECHENNE.
Nutritional Info Amount Per Serving
- Calories: 62.7
- Total Fat: 2.7 g
- Cholesterol: 93.0 mg
- Sodium: 1,483.4 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.4 g
- Protein: 4.7 g