Hot and Sour Egg Drop Soup

• (up to)
• 1 1/2 c Sliced fresh mushrooms
• 1 tb Oil
• 3 dr Sesame oil (optional)
• 3 Green onions; sliced
• 2 cn (13.75-oz) chicken broth
• 1 cn (8-oz) bamboo shoots;undrained
• 1 c Frozen peas
• 1 c Carrots; shredded
• 1/3 c Vinegar
• 1 tb Soy sauce
• 3/4 ts Ground pepper
• 1/4 c Cold water
• 2 tb Cornstarch
• 4 Eggs; beaten

Instructions

1. 1

   In small skillet, add mushrooms to hot oil, along with green onions, and stir-fry over high heat until mushrooms are tender; set aside.

2. 2

   In a large saucepan over high heat, add broth, bamboo shoots, peas, carrots, vinegar, soy sauce and pepper; bring to a boil.

3. 3

   Reduce heat to simmer and simmer 5 minutes.

4. 4

   Stir together water and cornstarch; slowly stir into hot soup.

5. 5

   While stirring soup, slowly pour in eggs.

6. 6

   Immediately remove from heat.

7. 7

   Stir in mushrooms and green onions with accumulated liquid.

8. 8

   Ladle into four heated bowls.

9. 9

   CALIFORNIA WILD RICE PROGRAM