Recipe: Egg Drop Soup with Veggie Broth

Also included are a couple of recipes for veggie stock... one simple, ne not so simple. I hope this is what you wanted

---------- Recipe via Meal-Master (tm) v8.02

Title: EGG DROP SOUP (WARING)
Categories: Soups, Eggs, Chinese
Yield: 4 servings

1 1/2 qt Chicken broth, or
-clear soup stock
2 tb Cornstarch; mixed in
1/4 c ;Water, cold
2 Egg; slightly beaten with a
-fork
2 Scallion; chopped, including
-green ends

Bring soup stock to a boil. Slowly pour in the
cornstarch mixture while stirring the stock, until the
stock thickens. Reduce heat so stock just simmers.
Pour in the eggs slowly while stirring the soup. As
soon as the last bit of egg is in, shut off heat at
once. Serve with chopped scallions on top.

Substitutions and Variations

Tomato Egg-Drop soup is just a variation of plain
egg-drop soup. The added tartness of tomatoes gives
this soup an extra "zing" and helps to pick up sagging
appetites. The addition of 1 medium-size can of
stewed tomatoes is all that is needed. Bring stock to
a boil. Add the tomatoes. (Mash the tomatoes if the
pieces are too large.) When soup boils again, add the
cornstarch mixture as before. Add the eggs while
stirring. Shut off heat at once and serve topped with
the chopped scallions.
__________________________
Vegetable Broth

From: Maureen O'Halloran
Date: Wed, 08 Sep 93 11:34:32 CDT
2 yellow onions
1 red onion
2 cloves garlic
5 carrots
4 green onions
4 stalks celery (I used tops of the entire bunch, including leaves)
about 2 tsp dried parsley
about 2 tsp dried thyme
1 tsp salt
bay leaf
Roughly chop onions and smash garlic (don't need to remove peels)
chop everything else roughly, put in pot with 2 quarts water, bring to
low boil, cook 1 1/2 hours, strain broth. (Carrots taste good but
other vegies are too mushy for my taste, so I toss them).


____________________________
Veggie Broth (Stock)
---------- Recipe via Meal-Master (tm) v8.02

Title: Veggie Broth (Stock)
Categories: Digest, Mar95
Yield: 1 servings

1 ea Onions
1 ea Leeks
1 ea Carrots
1 ea Celery
1 ea Apple
1 ea Garlic
1 ea Mushrooms
1 ea Ginger
1 ea Lemon grass (opt)
1 ea Peelings & tired old
Vegetables
1 ea Parsely
1 ea Peppercorns
1 ea Fresh or dried herbs (thyme,
Dill, allspice)
1 ea Water to cover by two
Inches

Cut in big chunks (maybe quarters) a couple onions, leeks, several carrots,
some celery ribs and an apple. Toss them with several cloves of garlic,
some mushrooms (old, shriveled ones are the best), a few slices of fresh
ginger (peel and all), lemon grass is good if you have it and a couple
sprays of pam. Roast all this is 500 degree oven for about 20 minutes until
very brown. (This kind of carmelizes them, and they develop a sweetness).

After roasting, put them in a stockpot, and add all the peelings and
trimmings you've saved up. plus any veggies you've had around long enough
they're beginning to look a little tired. (Or fresh ones, too!) A bunch of
parsely is nice, peppercorns, sprigs of dried or fresh herbs (thyme is
especially good), maybe some dill seeds, a couple of whole allspices, and
enough water to cover everything by 2 inches.

Bring to a boil, simmer for 20-30 minutes (I've let it go a lot longer,
too), fish out the vegies, strain, and you have great stock for soup,
sauteeing, cooking pasta or rice and whatever else.

The great thing about this, is the recipe really doesn't matter, just the
main principles. Use whatever vegies you've got and like (or get rid of
some you don't). The roasting and the apple (or pear) seem to be key. The
rest is pure invention.

Source: I'm very enthusiastic about vegetable stock. I've been making mt
own for several years, now and I think it's great. I got a couple of ideas
from the owner of a Seattle restaunt called Dahlia.

Posted by jschafer@medio.net (Jerry Schafer) to the Fatfree Digest [Volume
16 Issue 21] Mar. 25, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.