Egg Drop Soup I

A family favorite when we’re sick. Garnish with parsley flakes and serve with soy sauce. Better than chicken soup!

Step: 1

In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.

Step: 2

Lightly beat eggs together. Gradually stir into soup.

Step: 3

Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.

Per Serving: 56 calories; protein 4g; carbohydrates 3.9g; fat 2.7g; cholesterol 93.6mg; sodium 1187.9mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.