Egg Drop Soup

Kellie Braun:

In small saucepan of boiling water, add choice of veggies, etc. Allow to cook for 5-7 minutes, just until softened. In a separate bowl mix two parts water with one part corn starch. ( Depending on how thick you want this, adjust the amounts). Add to boiling pot and allow to boil until soup thickens. Add chicken bouillon to flavor. Right before serving, crack 1-2 eggs into the small bowl you used for the cornstarch. Blend smooth, and slowly add to the soup, stirring in a circular pattern. Cover with lid for one minute to allow the egg to cook, Serve immediately.

Sweet Pumpkin Apricot Soup

Kellie Braun:

6-8 cups pumpkin or Banana Squash
1 lg can apricots with juice
1 lg carrot, peeled and diced
2-4 cups orange juice concentrate
1-3 Tbsp. lemon juice
3 Tbsp. maple syrup
2 Tbsp. pumpkin pie spice
1 tsp. cinnamon
1 Tbsp. ginger
1/4 cup brown sugar
dash salt

Cook all ingredients together, until soft. ( Don't go too long, or you will start to lose the color.) Remove from heat, puree in blender, adding extra water to reach desired consistency. If eating warm, go ahead and serve. If eating cold. place in refrigerator until ready to eat. Serve with whipped cream and strudel topping. For strudel topping: Mix equal amounts of flour, oatmeal, brown sugar and Crisco. Add cinnamon and a dash of salt for flavor.