1 lg. bunch watercress or 2 c. sliced spinach leaves
4 c. chicken broth
2 tsp. each dry sherry & soy sauce
2 eggs
Salt (optional)

Wash watercress and discard thick stems. Break long sprigs in half. In 2 quart pan heat broth, sherry and soy to boiling. Add watercress or spinach and simmer, uncovered, for 2 minutes.

Beat eggs lightly. Remove pan from heat. Add eggs slowly to soup, stirring constantly, until they form long threads. Season with salt to taste. Makes 4-6 servings.