Egg Drop Soup - cooking recipe

Ingredients

2 Tbsp. cornstarch
6 c. chicken broth
2 beaten eggs
salt and pepper to taste
lemon (optional)
green onions to garnish

Preparation

Mix cornstarch in well flavored cold stock in saucepan.
Bring to full boil.
Reduce heat and simmer until clear, stirring occasionally.
Gradually stir in eggs by holding cup high over pot, allowing egg to run off the tines of a fork in a watery stream.
Pour into bowls and serve with a generous squeeze of lemon.