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Shrimp and Egg Flower Soup

Total Time: 45 minutes
Yield: 4 Servings
Source: Cooking Light, Jan/Feb 2006
Category: Soup

Ingredients
2 tablespoons Cornstarch
2 tablespoons Water
5 cups Chicken Broth
1 tablespoon Sherry
1 tablespoon Soy Sauce
1 1⁄2 teaspoon Ginger (grated)
1 teaspoon Sesame Oil
2 cups Mushrooms (sliced)
1 cup Carrot (shredded)
1 cup Peas (frozen, thawed)
2 whole Eggs (lightly beaten)
3⁄4 pounds Shrimp (peeled and deveined, cut lengthwise)
1⁄4 cup Green Onions (thinly sliced)

Directions
  1. Combine cornstarch and water in a small bowl, stirring with a whisk.
  2. Combine cornstarch mixture, broth, sherry, soy sauce, ginger, and oil in a large saucepan. Bring to a boil. Add mushrooms and carrot; cook 2 minutes. Add peas and shrimp; cook 3 minutes or until shrimp are done. Remove from heat. Slowly drizzle egg into broth mixture, stirring constantly. Stir in onions.