Egg Drop Soup II recipe

1 egg
1/3 cup flour
1 tablespoon water
7 teaspoons chicken flavor base
6 cups boiling water

Beat egg with fork; add flour and the 1 tablespoon water. Continue beating until smooth. Dissolve flavor base in the boiling water. Drop egg mixture, in a thin stream from a spoon, into the boiling broth. Move spoon slowly back and forth for even distribution. Do not stir soup until egg is cooked. For a change, use beef flavor base in place of chicken flavor base.

Makes six (1-cup) servings.