Egg Drop Soup

from the kitchen of Jenny

4 cans chicken broth
3 Tbls. Cornstarch
¼ cup cold water
½ tsp. Sugar
1 tsp. Salt
¼ tsp. Pepper
2 eggs, beaten
1 cup chopped green onions, with tops

Heat broth to boiling point in large saucepan. Meanwhile, in small bowl, make smooth paste of cornstarch and cold water. Into hot broth, slowly stir cornstarch mixture, with sugar, salt, and pepper. Heat to boiling point, stirring constantly – mixture should be slightly thickened and translucent. Reduce heat. Add eggs, a small amount at a time, stirring to separate them into shreds. Remove from heat; add green onions. Serve at once. Makes 8 servings.