Hot and Sour Soup

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Sometimes I forget to check my email. Embarassing, but there it is. Today, when I finally remembered to check, there was an email from Britney, sharing her Hot and Sour Eggdrop Soup recipe. If you look at the top of our Main page, there’s a link to recipes that we’re searching for. One of those recipes is Hot and Sour Soup. I want to recommend the rest of the recipes on Britney’s site because she makes good, basic food and has nice photos. Definitely worth checking out. Here’s the soup recipe:

Hot and Sour Eggdrop Soup   

• 6 cups chicken stock, reduced sodium
• ¼-cup soy sauce
• 1/8-cup vinegar
• 1 Tbsp sugar
• 1 tsp salt
• 1 tsp pepper
• pinch cayenne pepper
• ¼-cup cold water
• 3 Tbsp cornstarch
• 2 cups mushrooms, roughly chopped
• 4 carrots, sliced into thin disks
• 2 eggs, beaten

In a large saucepan combine the chicken stock, soy sauce, vinegar, sugar, salt, pepper, cayenne pepper. Bring to a boil. In a separate container combine the water and cornstarch and stir until completely dissolved. Add the cornstarch, mushrooms, and carrots to the stock, boil for 10 more minutes. After 10 minutes, turn off the heat and slowly pour in the beaten egg while simultaneously stirring the soup. Makes 4-6 servings.

Thanks, Britney!

bk

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