Egg Drop Soup Recipe

• 4 gallons chicken stock
• 1 1/2 lb mirepoix: peeled spanish onions
• 2 lbs washed, peeled, diced fine carrots
• 2 lbs washed diced finely celery
• 1 lb washed, peeled, and diced finely turnips
• salt and pepper
• 36 eggs
• 1/2 cup worcestershire
• 1/4 cup hot sauce
• 4 bunches washed, chopped finely, fresh parsley

Directions