The St. Louis Jewish Light, a lot of soup recipes in our database.  A precursory search found over 200 soup recipes, some dating back 30ish years. Because recipes do not go bad, we’re going to bring them all back to life every other Wednesday with the “Wednesday Jewish Soup Spectacular.”

Egg Drop Soup

Ingredients:

4 cups chicken stock

2 teaspoons sherry or rice wine

2 eggs lightly beaten or two egg whites, lightly beaten

1 tablespoon cornstarch mixed with two tablespoons cold water

1/2 cup fresh or frozen peas, optional

1 or 2 minced scallions

1 teaspoon minced cilantro, optional

Directions:

Bring chicken stock to a simmer. Add sherry. Slowly pour in eggs in a stream, stirring soup in a circular fashion for a minute or so.

Stir in cornstarch mixed with water and continue to stir until soup has thickened.

Just before serving, add peas if desired. Garnish with scallions and optional cilantro.