Fall is officially here now. Soups taste especially good on a cool, autumn afternoon. This is one of my favorites because it’s quick to make and very good.
Egg Drop Soup
2 and 1/2 cups water
2 chicken bullion cubes
2 teaspoons uncooked rice (Don’t use instant.)
1 teaspoon lemon juice
1 green onion top – finely chopped (You can use the whole onion if you want just be sure to get the tops into the soup.)
Add the water, onion and the bullion cubes to a saucepan. Bring the water to a boil. Stir in the rice, set the stove to low, put a cover on the pot and cook for 20 minutes. Next mix the egg and lemon juice together in a cup. Once they’ve blended slowly pour the egg mixture into the soup. Cook the soup for one more minute on low. Enjoy