Recipe - Herb And Egg Soup

3 pt Chicken stock
1 tablespoon Butter
2 tablespoon Fresh chopped mint
3 tablespoon Fresh chopped basil
1 tablespoon Chopped coriander
2 tablespoon Chopped Italian parsley
2 Eggs
Salt and pepper to taste
Parmesan cheese

Boil the stock. Add the butter, mint, basil, coriander and parsley and cook
5 minutes. Beat the eggs with the salt and pepper. POur mixture slowly into
the boiling broth, mixing with a wire whip so that the egg does not
coagulate into one lump. The soup will be thick and very flavorful. When
serving, add parmesan cheese to taste.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini