Recipe - Chicken Egg Drop Soup

6 ga WATER; BOILING
30 EGGS SHELL
1 One fourth pound ONION GREEN FRESH
3 One half cup SOUP GRAVY BASE CHICKEN

1. STIR SOUP AND GRAVY BASE INTO BOILING WATER.

2. POUR WELL BEATEN EGGS SLOWLY SLOWLY INTO BOILING SOUP, STIRRING WITH A
SPOON UNTIL ALL EGGS ARE ADDED. BRING TO A BOIL; COOK 3 MINUTES.

3. ADD ONIONS.

NOTE: IN STEP 3, 1 LB 8 OZ FRESH GREEN ONIONS A.P. WILL YIELD 1 LB 4 OZ
CHOPPED GREEN ONION.

Recipe Number: P00900

SERVING SIZE: 1 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.