Egg-Drop Soup - cooking recipe

Ingredients

4 (14 oz.) cans clear chicken broth (7 c.)
3 Tbsp. cornstarch
1/2 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 eggs, beaten
1 c. chopped green onions (with tops)

Preparation

Heat broth to boiling point in large saucepan.
Meanwhile, in small bowl, make a smooth paste of cornstarch and 1/4 cup cold water.
Into hot broth, slowly stir cornstarch mixture with sugar, salt and pepper.
Heat to boiling, stirring constantly; mixture should be slightly thickened and translucent.