Soup/Egg Drop
| A: | 1/2 onion, minced |
| 1c garlic, minced | |
| 1T oil | |
| B: | 4C chicken stock |
| 1C mushrooms, sliced | |
| 1t black pepper | |
| C: | 2 eggs |
| 2T water | |
| 1. | Saute (A) until translucent. Add (B) and bring to gentle boil. |
| 2. | Whisk (C) together, then add to soup slowly in a constant stream. Allow to cook for a few seconds, then stir gently. |
Servings: 6