EGG AND ONION SOUP

Ingredients:
Eggs - 2 (lightly beaten)
Onions - 1 cup (finely chopped)
Bone or meat stock - 1 litre
Soya sauce - 1 tbsp
MSG - 1/4 tsp
Butter - 1 tbsp
Corn flour - 1 tbsp
Salt and pepper to taste

Method:

• Heat butter in a sauce pan. Add corn flour and brown. Add stock gradually, stirring briskly.
• Add all other ingredients except eggs, and cook on low heat for half an hour.
• Pour the eggs onto the soup and stir gently, so that the egg batter forms into strings.
• Serve steaming hot.