Egg Drop Soup
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2 eggs
2 tbs. chopped watercress
1 tsp. soy sauce
2 (10.5 oz) cans condensed chicken broth
In small bowl, beat eggs; stir in watercress and soy sauce; set aside.
In 2-qt. saucepan over med-high heat,
heat to boiling the chicken broth with 2 soup cans water;
rapidly stir in egg mixture until eggs are just set.
Serve immediately. Makes about 5 c. first course servings.
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