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Eggflower Sprout Soup

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Serves Serves 5 | Prep Time | Cook Time

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Ingredients You'll Need

4 C chicken or beef broth (or use bouillon cubes)
Salt if desired (not necessary if salty bouillon cubes are used)
Marjoram, basil, parsley flakes to taste
2 eggs
1 C alfalfa or mung bean sprouts, coarsely chopped


Heat broth

Add seasonings.

Beat eggs well

Drizzle beaten eggs into hot broth, stirring.

Eggs should set and become stringy; if not, increase heat.

Add sprouts

If using alfalfa sprouts, allow to heat through only and remove from stove

If using mung sprouts, simmer gently 2-3 minutes, then serve promptly.

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