Egg-Drop Soup

1 1/2 quarts chicken broth or clear soup stock
2 Tbsp. cornstarch, mixed in 1/4 cup cold water
2 eggs, slightly beaten with a fork
2 scallions, chopped, including green ends
Bring soup stock to a bowl. Slowly pour in the corn starch mixture
while stirring the stock, until the stock thickens. Reduce heat
so stock just simmers. Pour in the eggs slowly while stirring
the soup. As soon as the last bit of egg is in, shut off heat at once
Serve with chopped scallions on top.
Egg Drop Soup (low carb)

2 1/2 qts. chicken broth
2 Tbsp. soy sauce
1/4 Cup chopped green onion
4 eggs - slightly beaten
1 Tbsp. Potato Starch (optional)

Combine first 3 ingredients in a large saucepan, bring to a boil. If using
potato starch (to thicken a bit), mix it with 2 Tbsp cool water and add
slowly to hot broth at this point. Stir to thicken. Slowly pour eggs into
the boiling broth. Cook for 1 minute. Serve immediately.

Makes 10 servings. 1 carbs per serving. (with potato starch - 3 carbs per
serving.)
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