WHAT TO DO WITH LEFTOVER EGG DROP SOUP RECIPES

Steps:

• Place the duck bones in the slow cooker, add salt and pepper and pour in enough water to cover.
• Set the slow cooker to LOW and leave for 10 to 11 hours.
• Strain the broth, measure and pour into a pot.
• Bring the broth to a gentle boil then add the scallions and mushrooms.
• Disperse one teaspoon of cornstarch in one tablespoon of water for every two cups of broth.
• Pour into the soup and stir until the broth is no longer cloudy.
• Simmer the soup for about five minutes.
• Beat the eggs in a bowl.
• Turn off the stove. Drizzle the eggs in a circular motion directly into the soup. Leave to solidify for a few seconds then stir.
• Taste the soup. Add more salt and pepper, if needed, and serve.
• At this point, you already have a wonderful egg drop soup.
• If you want to add any meat that can be plucked from the duck bones (see notes after the recipe), stir them in for a meaty egg drop soup.

Steps:

• In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.