Yield: 2 Servings
|1 \N||Env Chicken Noodle Soup Mix|
|\N \N||Making 4 cups soup|
|1 tablespoon||Dried Parsley Flakes|
|⅓ cup||Dried Whole Egg Powder|
|1 \N||Env Lemon Juice Crystals|
1. Cook the chicken soup according to package directions. 2. Mix the dried egg with ⅓ c water to make a cream. When soup is cooked, slowly ladle a thin stream of soup into the egg mix, stirring the egg vigouously, until about 1 cup of soup has been added. 3. Pour the egg mixture into the soup remaining in the pot, mixing well. 4. Remove from heat, add lemon crystals, and serve.
Makes about 4 cups.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Date: File