I lose interest with recipes that take a long time to prepare & cook. I try new recipes or new versions of old favourites. All of my 'Just' series of blogs have recipes which I have tried and tested. I like quick, easy to cook tasty recipes. ENJOY!
Monday 16 July 2012
Chinese Egg Soup
In a large saucepan bring to boil: 2
cups chicken stock, half a cup of frozen green peas, mushrooms, &
carrots. Slowly add 1 beaten egg to the boiling mixture stirring
constantly. Serve hot toppped with chopped green onions.
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