Egg Drop Soup

3 Harvest Haven eggs, lightly beaten

4 cups of Harvest Haven chicken bone broth

1 tablespoon of cornstarch

Scant 1/2 teaspoon grated ginger

1 tablespoon of soy sauce

3 green onions, chopped

1/4 teaspoon of white pepper

3/4 cup of sliced mushrooms

Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.

Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.

Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.