Egg Drop Soup(Light, Sherry-Flavored Soup With The Tang Of Scallion Rounds) - cooking recipe

Ingredients

6 1/4 c. basic chicken stock
2 Tbsp. low-sodium soy sauce
2 Tbsp. sherry
1/8 tsp. white pepper
1/4 tsp. salt
2 egg whites
1 Tbsp. cornstarch
1 Tbsp. sesame oil
2 scallions, thinly sliced
1 medium onion, finely chopped
4 garlic cloves, finely chopped
7 c. Basic Chicken Stock
1/3 c. pearl barley
1 green pepper, finely chopped
1 c. cauliflower florets
1 1/2 c. diced zucchini
3 c. fresh spinach, packed and lightly chopped
1 (6 oz.) can tomato paste
1 Tbsp. chopped fresh thyme or 1 tsp. dried
2 Tbsp. chopped fresh dill
1/2 tsp. black pepper
3/4 tsp. salt

Preparation

In a large soup pot, cook the onion and garlic in 3 tablespoons of the chicken stock.
When the onions are wilted, add the barley and the remaining stock.
Cook together on low heat for 25 minutes, covered.
Add the green pepper, cauliflower, zucchini and spinach and cook for 20 more minutes.
Stir in the tomato paste, thyme, dill, pepper and salt.
Continue stirring until the tomato paste dissolves.
Cook for 5 more minutes. Yields 8 (1 cup) servings.