6 c. chicken broth
1 tbsp. soy sauce
1/2 c. frozen peas and carrots (optional)
2 eggs, beaten
2 tbsp. dry sherry
1 tbsp. sugar
2 tbsp. cornstarch, blended with 1/4 c. water
2 green onions, chopped

In medium sauce pan bring broth, sherry, soy sauce, sugar and frozen vegetables to boil. Reduce heat to medium; stir in cornstarch mixture; stir until soup thickens slightly. Reduce heat to low; stirring, slowly pour in eggs. Stir until shredded. Remove from heat. Garnish with green onions. Serve immediately. Makes 6 servings.