During chemo, she craves certain foods and can only eat those foods. I'm glad that her most recent cravings have included all kinds of soups. One of her favorites is egg drop soup; how convenient that we've got plenty of eggs!
It's incredibly quick, easy and yummy:
Egg Drop Soup
4 cups chicken broth (I use organic "Better Than Bouillon" to make my broth. I'm curious how it would taste with a vegetable broth?)
1 tablespoon cornstarch
1/4 cup of chopped carrot
1/4 cup of mushrooms
1/4 cup of corn
chopped green onion
2 eggs
The great thing about this soup is how fast it is to make. It only takes a fraction of the time most soups take to make. You can also use any veggies you particularly like or have on hand. I think water chestnuts and peas would be especially good too.
In a medium sauce pan, bring broth and veggies to a boil. In a small bowl, mix a small amount of the broth with the cornstarch to dissolve, then stir into the pan. The broth should begin to thicken. If you like your soup thicker, add more cornstarch. If you don't care about thickness, leave the cornstarch out. It won't affect the taste.
In a separate bowl, scramble the eggs. Once your broth is how you like it and your veggies are cooked enough, stir in the scrambled eggs. The eggs quickly cook in the boiling broth. Top with green onions and viola! you're done-- 10 minutes tops.
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